Whoever said soul food is only mac and cheese and collard greens? Not I, Soul food to me is anything you cook with your whole heart. Which is just about everything I make? I am cooking for my family and since this is what God has called me to do I do it with my whole heart as if I am doing it for the Lord himself. it also helps that I love cooking it so much. The look on my man’s face when he has tasted one of my creations is priceless. I love seeing the look of pure heaven, then he looks at me as if to say “I knew it was the right decision marrying you”!
As for me when he gives me that oh so gracious look I think to myself “Yes I did it again!” Oh and my son’s need for seconds and thirds and even sometimes fourth is pretty gratifying as well (*side note* yes I do let him have as many portions as he likes, he is a very active boy shoot he’s growing why deny the boy!) Well when I made that goodness that you are looking at…let’s just say someone’s taste buds went to salsa that night. It’s Cheesy Quesadillas with Buffalo Chicken White Cheddar cheese caramelized onions and I can’t forget the crumbled Bleu Cheese. Are you feeling me now? Did I forget to mention bits of bacon in there as well? Yes! Well here’s what you’ll need…..
1/2 Pounds Boneless Skinless Chicken Tenderloins
1/2 Cup Buttermilk
Franks Red Hot Buffalo Sauce
Salt & Pepper
1 Cup Flour
Vegetable Oil
¼ Cup Honey Barbeque Sauce
½ Cup Franks Red Hot Buffalo Sauce
4 Tablespoons Butter
1 Teaspoon Apple Cider Vinegar
3-4 Slices of Bacon Chopped
1 Grated Garlic Clove
½ Red Onion Finely Chopped
Tortillas
White Cheddar Cheese
Blue Cheese (I know us American spell it “Bleu” to be fancy I suppose but seriously the translation is blue)
First Lets prepare the chicken….I like to bread and fry mines but you can go the healthier and easier route and simply sear in a little oil to get a good color on your chicken and transfer to your sauce…but if you want that buttermilk fried chicken come with me to the dark side and let’s fry those babies. So first let your chicken brine at least 30 minutes in a swimming pool of buttermilk and a couple splashes of buffalo sauce.
Now put your cup of flour in the zip-lock bag and add salt and pepper to your taste. *Keep in mind the sauce and bacon and be sure not to over salt your batter*. Now take the chicken out the brine and be careful not to splash that raw chicken juice all over the place, now put them in your bag of flour. Shake that bag heat up your veggie oil and fry your chicken as normal. While your chicken is frying get your sauce together in a small pot. Combine ½ Cup of Buffalo Sauce ¼ cup of honey barbecue sauce, 4 Tablespoons of Butter and 1 Teaspoon of Apple Cider Vinegar.Get that butter melted and the sauce well incorporated.
Place your finished fried chicken on a piece of paper towel to drain some of the cooking oil….now add to your pot of sauce turn the pot to low and put a top on it. The sauce will keep your chicken juicy as long as you keep it on low. Don’t burn the sauce.
While that’s going put the chopped bacon into a cold skillet and turn on medium high heat. Brown the bacon until fat is rendered now and adds a small grated garlic clove and then your chopped red onion. Mix your onion with bacon and let it caramelize. Turn that off . Remove Chicken from sauce and cut up into bite sized pieces. Now you’re ready to start putting together the Quesadilla. Spray your hot pan with non-stick spray and heat your tortilla on both sides. Layer some cheddar cheese (don’t be shy now cover that bad boy with that cheese), Buffalo chicken bacon and onion-bacon mix, and top with a sprinkle of blue cheese.
Close and heat on both about 2-3 minutes.
Serve with sour cream and salsa!
It may seem like a lot but I promise it’s worth it. Your family and friends will love and appreciate the effort…and more importantly your taste buds will dance the night away…I’m actually dancing while I type about this. I do apologize the pictures do this recipe no justice… Make sure you play around with the recipe some and change things to your liking, enjoy!