Ingredients

4 to 5 Chicken Breasts
Hot Wing Sauce
One Pkg. flour tortilla shells
Shredded Cheese (Mexican style)
1/2 tsp. garlic
One cup water

Directions

Boil the chicken breasts till done. Remove and cool. After chicken breasts are cooled, break into pieces and shred in a food processor. Return the shredded chicken into a large skillet and add one cup of water, salt, pepper, one cup of chicken wing sauce, minced onion, 1/2 tsp. garlic and bring to a boil (Mixture will become dry, so stir constantly). Set aside. Place 2 to 3 large tablespoons of the chicken mixture onto one half of the flour quesadea shell, top with shredded cheese and place into a hot skillet that has one tablespoon of melted butter. Cook on one side until brown, flip and brown the other side. Repeat steps with next quesadea shell. This recipe generally makes 10 quesadea's, depending on the size of the shells. Serve with Salsa, refried beans, and sour cream.

Ingredients

One 5 lb. bag of chicken wings
2 Bottles of Wing Sauce
4 Cups of Vegetable or Canola Oil

Directions

Thaw completely the bag of chicken wings, and drain on a clean dish cloth to remove excess water.Drop the wings into hot grease and fry until crispy brown (10 min). Drain, then place into a large baking dish with the 2 bottles of wing sauce and place in a 300 degree oven for 15 to 20 minutes, to allow the wings to fully absorb the wing sauce. Remove from oven and serve. One 5 lb. bag serves 6.