Buffalo Chicken Quesadillas
By: Kaitlin
Published: Monday, September 20, 2010 - 8:26am

Ingredients




1 can (12.5 ounces)* Swanson® Premium White Chunk Chicken Breast in Water, drained
3 tablespoons Frank's® RedHot® Sauce
8 (8- inch) flour tortillas
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
2 tablespoons vegetable oil
1/2 cup blue cheese salad dressing

Preparation

1 Toss the chicken with the hot sauce to completely coat. 2 Sprinkle about 3 tablespoons of the cheese on half of each tortilla. Top each with about 3 tablespoons of the chicken mixture. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges together to seal. 3 Brush the tortillas with the oil. Heat a 12-inch nonstick skillet over medium-high heat for 1 minute. Add the quesadillas, two at a time, and cook until they're golden brown on both sides. 4 Cut the quesadillas in quarters and serve with dressing for dipping.

Comments:
Curt

Canned Chicken meat???  Why?