PREP TIME
15
COOK TIME
15
DIFFICULTY
Easy
SERVINGS
4
  • 1 cup cooked chicken breast, shredded
  • ½ cup buffalo sauce
  • ¼ cup Cacique® Longaniza, cooked, divided
  • ½ cup Cacique® Enchilado Cheese, shredded, divided
  • 4 slices of Cacique® Cotija Cheese (cut approximately 1”x2”)
  • 2 large flour tortillas
  1. In a bowl, mix to combine chicken and buffalo sauce.
  2. Heat a comal or large pan over medium heat.
  3. In a small non-stick skillet over medium heat, place Cotija slices. Heat until cheese browns creating an outer-crust. Remove from heat and set aside.
  4. Place flour tortilla in the center of comal.
  5. Spoon in ½ cup chicken mixture, 2 tablespoons cooked Longaniza and a ¼ cup Enchilado cheese; distributing ingredients evenly. Top with 2 encrusted Cotija slices.
  6. Fold tortilla over and cook until tortilla is golden brown and crisp and cheese has melted.
  7. Repeat with remaining ingredients.
  8. Transfer quesadillas to a cutting board. cut in half and serve.