Buffalo Quesadilla + Buffalo Pizza
So. This is yet another post about the many ways you can reuse your vegetarian buffalo dip. Two recipes for one, since I’ve been posting so little lately. If you want a completely different pizza from the below pear and gorgonzola, then start with buffalo pizza. It’s ruthlessly easy to make.
The [pizza] recipe:
One pizza crust
One small can tomato sauce
Shredded cheddar cheese
Morningstar Farms buffalo wings
Leftover buffalo dip
Pre-bake crust in oven for a few minutes. Then add the can of tomato sauce, but top with your favorite Italian seasonings (the flavor with bake into the sauce in the oven). You could also use a can of actual pizza sauce, but I find the canned route is more economical. Then cut thawed buffalo wings into chunks and sprinkle thoroughly on pizza. Complete by spreading the buffalo dip, which can be tricky if you don’t heat it up a little . Sprinkle with the cheddar. Cook in the oven until crust is browned, and toppings are bubbly with melted cheese.
The [quesadilla] recipe:
1/4 cup cooked spanish rice
1 tsp. minced garlic
1/2 cup black beans
sliced red onion
Cilantro, sour cream, salsa, cheddar, tomato
This is almost as easy as the pizza. There is the extra step of making the rice, but keep in mind this will be one wonderfully filling quesadilla. Combine the few ingredients onto half the open tortilla. Close shut, and grill in a pan on the stovetop, or if you’re lucky, use your cheating indoor grilling machine Mr. George Foreman. I found I didn’t need to top it with extra cheese, and it was great with side of corn.