Sorry for the late post everyone! I’m currently traveling for work in Flint, Michigan taking photos at Kettering University. The company I work for specializes in Sorority and Fraternity composites which are like a nice portrait for each member of the organizations.
Every once in awhile I get a craving for buffalo chicken. However, Katie is not a real big fan of buffalo sauce at all due to the spice. So it’s very rare that she will actually agree to share a dinner with buffalo sauce included. I had a lot of excess chicken breasts in the fridge that needed to be cooked asap. I decided to cook all the chicken breasts, that way I could have enough chicken as leftovers. All the steps were quite simple.
First, preheat the oven to 450 degrees. Then take two pieces of parchment paper, coat one side of each with butter and put on a baking sheet butter side up. Season chicken breasts on the parchment paper and put the other piece of paper butter side down on top. Once your oven is preheated place the chicken in for about 30 minutes or until the internal temperature reaches 165 degrees. Then begin to shred.
Once you have fully cooked and shredded the chicken it is time to mix in the buffalo sauce and other ingredients. See below for full details for the buffalo chicken quesadillas and check out the feta dipping sauce I paired with the dish. I decided to go with feta instead of blue cheese because Katie is not a blue cheese fan. The things I do for love.
Gluten Free Substitutions —> We reluctantly tried Gluten Free Mission Soft Taco Tortillas and were happily surprised! Katie typically sticks to corn tortillas because most flour tortillas copy cats have a gummy texture and are gross. The Mission brand of gluten free “flour” tortillas was so good! We have both been using them for cold sandwich wraps and quesadillas. Next step: Katie’s first burrito with these bad boys!