Buffalo Chick’n Quesadillas
This recipe was developed by Chefs at Northern Michigan University during one of our product trainings.
Click here to view and print a PDF version of this recipe.
Servings: 4
Serving size: 2 pieces
Ingredients
3 Flour tortillas, 10”
1 Tablespoon Olive oil
1 Bell pepper, red or green, chopped
1/3 Cup Onion, diced
1 ½ cups Plant Strength Chick’n Bites, cooked
2 Tablespoons Taco seasoning or fajita seasoning
2 cups Moocho cheddar cheese
Preparation
1. Heat 1 tablespoon olive oil over medium-high heat. Cook onions 2-3 minutes or until softened. Add bell peppers and cook for an additional 2-3 minutes.
2. Stir in chick’n bites, seasoning and 1/4 cup water. Simmer 3-4 minutes or until most of the liquid has evaporated.
3. Lay out the tortillas and sprinkle with ½ cup cheese on one half of the tortilla. Add ½ of the chick’n mixture. Fold half of the tortilla over the filling. Brush the outside of each tortilla with olive oil.
4. Heat a non-stick pan over medium-low heat (or a griddle). Lightly brown each quesadilla, 3-4 minutes per side or until golden and cheese is melted.
5. Cool 2-3 minutes and cut each tortilla into 3 pieces.
Serving Information
Serve alongside Mexican Cauliflower Rice (recipe below).
Mexican Cauliflower Rice
This recipe was developed by Chefs Anita, Carolyn, Maria and Patty at Northern Michigan University during one of our product trainings.
Click here to view and print a PDF version of this recipe.
Servings: 4
Serving size: 3 ounces
Ingredients
1 head Cauliflower
12 ounces Cauliflower rice, frozen
1 Tablespoon Olive oil
2 cloves Garlic
1 Jalapeno, seeded and minced
3 Tablespoons Tomato paste
1 Teaspoon Sea salt
1 Teaspoon Cumin
½ Teaspoon Paprika
3 Tablespoons Cilantro, fresh, chopped
1 tablespoon Lime juice
Preparation
1. Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
2. Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sauté until soft and translucent, stirring occasionally, 5-6 minutes.
3. Add the garlic and jalapeno and sauté until fragrant, 1-2 minutes.
4. Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.
5. Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
6. Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.