Crispy Buffalo Chicken Quesadilla Egg Rolls
Buffalo Chicken Quesadilla Egg Rolls made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 cup shredded cooked chicken
- 1/2 cup Buffalo sauce
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/4 cup finely chopped green onions
- 1 package egg roll wrappers about 20 wrappers
- Oil for frying canola or vegetable oil
- Ranch or blue cheese dressing for dipping
Instructions
- Prepare the filling by mixing chicken and Buffalo sauce.
- Add cheese and green onions to the chicken mixture.
- Lay an egg roll wrapper on a clean surface, and add a portion of the filling.
- Roll the egg roll tightly and seal the edges with water.
- Heat oil in a frying pan over medium heat.
- Fry the egg rolls until golden brown, about 3-4 minutes per side.
- Remove the rolls from the oil and drain on paper towels.
- Serve hot with ranch or blue cheese dressing.