Biscuit Chicken Quesadillas

Chicken and waffles on a whole new level. I don't believe I've ever tried the traditional chicken and waffles, and this was completely unintentional, but it worked. This is chicken-STUFFED waffles (I tell you, it will be the new trend).

• 4 oz oven roasted chicken breast slices (from deli), chopped
• 1 cup thick and chunky salsa
• 3/4 cup shredded Mexican cheese blend
• 1 can (16.3 oz) refrigerated biscuits

Heat closed, medium-sized contact grill for 5 minutes; spray grill plates with cooking spray. In medium bowl, mix chicken, 1/3 cup salsa and cheese. 

Press each biscuit into 5-inch round. Place 1/4 cup chicken mixture on one side of each round. Fold dough over filling; press edges with fork to seal.

Place 2 biscuits at a time on grill. Close grill. Cook 2-3 minutes or until golden brown. Cut each quesadilla into 3 wedges, serve with remaining salsa. 

NOTES: As you can tell from our photo, ours do not look like they are supposed to. Let me explain: once again, in my haste to find a good recipe, I didn't read the instructions (you think I would have learned by now, but laziness wins a lot of the time). Our family doesn't own a George Foreman-type grill on which to cook these. We do, however, own a waffle maker. Since we were making this during my work busy season, the boys took matters into their own hands. They layered one biscuit, flattened, doubled the insides and then added another biscuit on top. We had four very fluffy biscuit quesadillas. But you know what, they still tasted great and they were very filling. 

Serves 8 (made the correct way, not the Martin way)

Prep Time 15 minutes

Total Time: 25 minutes

Recipe from Pillsbury.com