12 each 12" Chipotle Chile Wraps (10253)
3 1/2 lbs. Smoked Cheddar Chicken , shredded
Cider Brine Chicken Wings , see related recipe
4 lbs. All-Purpose Flour
2 Tbsp. Black Peppers , finely ground
6 each Whole Eggs
8 oz. vol. Water
Caramelized Onion Gravy , see related recipe
1.) Cut wraps in half. Sprinkle 1 cup cheese over half of each wrap, fold over forming twelve large cheese stuffed half circles. Cover and reserve refrigerated.
2.) To Make Fried Chicken Wings: Remove wings from brine. Combine flour and black pepper in a large mixing bowl, in another bowl crack eggs, whisk and add water, whisk again. Dip brined wings into seasoned flour first, next dip in egg wash, and then back into seasoned flour. Shake off any excess and deep fry at 350°F for 5 to 8 minutes or until golden brown and internal temperature reaches 165°F. Remove and drain well. Reserve warm.
3.) To Make Waffle Quesadillas: Toast reserved smoked cheddar quesadilla in preheated waffle maker until crisp and golden brown. Cut each into thirds and reserve warm.
4.) To Make Individual Serving: Place three waffle quesadilla wedges on plate and arrange 2 fried chicken wings and serve with ¼ cup caramelized onion gravy.
5.) Serve immediately.
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