• Buffalo Shrimp & Chicken Quesadillas


    • 12 burrito-size flour tortillas
    • 3/4 cup Red Rebel Hot Rooster Sauce
    • 3 cups shredded Monterey Jack cheese
    • 3 cups diced, cooked chicken breast
    • 1 1/2 cups cooked salad-size shrimp
    • 1/2 cup diced canned green chilies, drained


    PLACE 6 tortillas on flat work surface. Spread each tortilla with 2 tbsp. Red Rebel Hot Rooster Sauce. Layer each with 1/2 cup cheese, 1/2 cup chicken, 1/4 cup shrimp, and about 1 tbsp. green chilies.

    TOP each tortilla with second tortilla.

    COOK tortillas on a panini grill or barbecue grill about 5 min., turning once, until toasted and cheese melts. Cut into wedges and serve with additional Red Rebel Hot Rooster Sauce.X
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