Recipes were provided and prepared by the Winona Career and Technical Center’s Culinary Arts students.
Buffalo Chicken Quesadillas
1 pound boneless, skinless chicken breasts, cooked and diced
Salt and pepper to taste
¼ cup buffalo sauce
4 large flour tortillas
4 tablespoons butter, softened
1-1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
4 tablespoons ranch dressing
In a medium mixing bowl, toss the chicken with the buffalo sauce to coat evenly. Season with salt and pepper. In a separate mixing bowl, mix the cheeses until evenly combined.
Heat a large skillet over medium heat. Spray skillet with nonstick cooking spray.
Spread tortilla with 1 tablespoon softened butter. Place tortilla in skillet and sprinkle with 1/8 of cheese over half of tortilla. Spread ¼ of chicken mixture, drizzle with 1 tablespoon of ranch dressing and sprinkle 1/8 of cheese on top. Fold tortilla in half.
Cook quesadilla until golden brown and crispy, about 2 to 3 minutes. Flip and cook other side.
Cut into wedges and serve with additional ranch dressing or buffalo sauce if desired.
Sweet Chicken Bacon Wraps
2-1/4 pounds boneless, skinless, chicken breasts, cut into 1 inch pieces
1 pound sliced bacon, cut into thirds
2/3 cup packed brown sugar
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
Preheat oven to 350 degrees.
Line a baking sheet pan with foil and place cooling rack on top. Generously coat the rack with nonstick cooking spray.
In a small bowl, stir together the brown sugar, chili powder, and cayenne pepper.
Wrap a slice of bacon around each chicken cube and secure with a toothpick.
Dredge the wrapped chicken in the brown sugar mixture.
Place the chicken pieces on the rack and bake for 30 to 35 minutes or until the chicken is cooked through and the bacon is crisp.