Buffalo Chicken Cheesesteak-adilla Recipe
Food Recipes | Gameday | Sandwiches | Super Bowl | Tacos
This Buffalo Chicken Cheesesteak-adilla knows she’s a little bit extra. She’s 38 years old and still posts Marilyn Monroe memes about “if you can’t handle me at my worst, then you don’t deserve me at my best”. Every other Saturday night, her friends have to call an Uber for her and cross their fingers that she makes it home all right. So what if she’s like 1500 calories by herself. She ain’t toxic. You’re toxic.
PREP TIME
30 mins
COOK TIME
20 mins
SERVINGS
4
Ingredients
Buffalo Sauce
- 5 Tbsp butter
- 1 head garlic, minced
- 1 1/2 cup Frank’s wing sauce
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
Buffalo Chicken Cheesesteak-adilla
- 2 chicken breasts, slightly frozen
- 8 fajita-size flour tortillas
- 4+ cups Colby Jack, freshly shredded
- Salt, to taste
- Pepper, to taste
- 4 Tbsp canola oil, divided
- 2 Tbsp butter, divided
- 2 bell peppers, sliced
- 2 onions, sliced
- 1 Romaine heart, freshly shredded
- 2 Roma tomatoes, sliced
- Mayonnaise
COOKING INSTRUCTIONS:
Buffalo Chicken Cheesesteak-adilla
Buffalo Sauce
- Add garlic then butter to microwave-safe bowl or ramekin. Heat at 40% power for 1.5 – 2 mins, or until butter is mostly melted.
Combine all ingredients in a medium bowl. Whisk until well-combined. Set aside.
Buffalo Chicken Cheesesteak-adilla
- If chicken is fully thawed, place in freezer for 30 mins or so, or until firmed up enough to make slicing thinly easier. Slice both breasts as thinly as possible. Salt and pepper to taste. Set aside.
- Preheat griddle to medium-high heat.
- On the four spots on the griddle, add 1/2 Tbsp butter each and rub 1 tortilla over each spot. Top each tortilla with 1 cup Colby Jack then top with another tortilla and press down evenly over tortilla. Grill for ~1 min or until golden brown, then flip and repeat. Remove from grill and set aside.
- Add 2 Tbsp oil to one side of griddle. Add chicken to grill and toss in oil. Grill until cooked through, about 5 minutes. Remove from grill and immediately toss in Buffalo Sauce then set aside.
- While chicken is cooking, add 2 Tbsp oil to other side of griddle. Add peppers and onions to grill and toss in oil. Salt and pepper to taste. Grill until tender then remove from grill and set aside.
- To build one Buffalo Chicken Cheesesteak-adilla: Imagine that each quesadilla is a piece of bread. Slather mayo on the “inside” of each quesadilla (1 will be the sandwich heel and the other the sandwich crown). Top sandwich heel with 1/2 the lettuce,1/2 the tomato slices, Buffalo Chicken to taste, peppers and onions to taste, then sandwich crown. Repeat with remaining ingredients.
PAIRINGS:
Buffalo Chicken Cheesesteak-adilla
Hazy IPAs
Sauvignon Blanc
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