Football Food Pick of the Week: Buffalo Shrimp Quesadillas

Buffalo isn't for chicken anymore. 

Any time you can make something buffalo, dip it in blue cheese and devour it with an edible vessel (see also Buffalo Chicken wraps), oh baby you got yourself a winner.

The thought to make these last weekend was inspired by my obsession with buffalo sauce & blue cheese, and my addiction to shrimp. It's a very simple recipe but does take some time so please carve out proper prep time before serving this up for your favorite football game on Sunday.

Always select uncooked, fresh shrimp from your local seafood market. The frozen, already cooked ones just don't come out the same. Devein and peel them all before sauteing.

Ingredients:

• 1 lb raw medium size shrimp
• 1 container blue cheese crumbles
• 1 bottle blue cheese dressing (Ken's!)
• 4 oz. shredded cheddar cheese
• 1 tomato (chopped)
• 1 white onion (chopped)
• 1 bag flour tortillas (burrito size)

*DK Fatness Tip: Deep fry the shrimp in vegetable oil. Having a FryDaddy is great for these fatness tips.

Toss the cooked shrimp in Frank's Red Hot (please do not insult this recipe by using any other brand hot sauce). Using only 1 half of a tortilla, sprinkle cheddar cheese, onions, tomatoes, shrimp, and blue cheese crumbles. Fold in half to make a half moon shape. Place on medium heat griddle, or use a panini press/quesadilla maker.

Voila! You got yourself the perfect football food.