Thursday, March 11, 2010

It’s March Madness! And I’m not talking basketball…

It’s mid-March in the Northeast and this is the time of year  when I begin to get cabin fever.  The winter months just seem to drag and the past few weeks have been driving me mad! Considering the 70 plus inches of snow we received in the past three months, I am welcoming the slightest of warm days.  Can someone say 40 degrees?

In order to break up, what is hopefully, the last month of winter, I want to have a few friends over to watch the NCAA Basketball Championship.  I’m not a big fan of college basketball nor do I pretend to know much about what really happens during March Madness.  All I know is that I am experiencing a little March Madness myself which can only be cured by great food and a fun friendly gathering! 

For my March Madness party, I will be serving the usual chips, salsa and something new, Buffalo Chicken Quesadillas.  Everyone I know is a big fan of Buffalo Chicken Dip and this recipe is a slight variation of the party favorite.  With Swanson Chicken now offering the larger sized canned chicken at a better value, this appetizer is affordable and easy to make.  I’m sure it will be a big hit!

Buffalo Chicken Quesadillas
From Campbell’s Kitchen
Prep: 10 minutes
Cook: 10 minutes
Makes: 4 servings

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 cup shredded Cheddar cheese  (about 6 ounces)
2 tablespoon vegetable oil
1/2 cup blue cheese salad dressing

Toss the chicken with the hot sauce to completely coat.

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.

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.

Cut the quesadillas in quarters and serve with dressing for dipping.

*Or 3 cans (4.5 ounces each)
Tip: You can also cook these quesadillas in a grill pan instead of the skillet.

Best, and until next time, Kaitlin!