Chef Red feeling Southwest for the Cardinals

ChefRed Recipes

Grilled Buffalo Quesadillas

This week we travel to Arizona for some Southwest flavor.  One of my biggest hit recipes has always been my Buffalo Chicken Wing Dip.  This week I wanted to find another vessel to put my dip into.  Since we are traveling to the heart of the Southwest I figured that putting the dip into Quesadilla form just made the perfect vessel.  So pretend that the chicken is Cardinal meat and enjoy these spicy good appetizers.


Ingredients:Bottom of Form

  • 2 (8 oz) packages of cream cheese
  • ¾ cup chicken wing sauce (I prefer Frank’s Red Hot Buffalo Wing sauce)
  • 1 cup Ranch salad dressing
  • 2 cups diced cooked chicken (or 1-12.5 oz can chunk white chicken)
  • 2 cups shredded cheddar cheese (or Mexican cheese)
  • Fresh ground black pepper to taste
  • 6-8 Large Flour Tortillas
  • Olive oil

Directions:Bottom of Form

Preheat the grill for direct medium-high heat.

In a medium bowl, whip together the cream cheese and chicken wing sauce until smooth.  Next mix in the chicken, 1 cup shredded cheese, celery, fresh ground black pepper, and Ranch dressing.   Spread the mixture onto half of each flour tortilla.   Sprinkle some more of the shredded cheese and fold the tortillas.

Brush the tortillas on each side with the olive oil. Place the quesadillas on the grill and turn when the bottoms are browned and the cheese begins to melt.   Brown the other side and remove from the grill.  Slice the quesadillas into quarters and serve with additional ranch dressing for dipping.

*This recipe yields 6-8 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Tailgate with attitude!”

Chef Red

ChefRed

A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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