Buffalo Ranch Chicken Veggie Mulita
These Buffalo Ranch Chicken Veggie Mulitas turn a meal into a fun event! They are healthy and packed with wonderful flavors and they make an exciting presentation!
A mulita is the cousin of the quesadilla. Instead of folding the tortilla over in half, you use two tortillas. I find this easier for recipes when you have a lot of different ingredients inside.
Any time you pack ingredients between two pieces of bread, you can use your imagination and creativity to prepare it with the flavors you and your humans love. The key is to have top-notch ingredients. That is the game changer for flavorful food people remember and want to return for.
Because of this, Terrapin Ridge Farms sauces and condiments are a staple in my pantry. I use them consistently because they have good ingredients and delicious flavors. Sauces have been my Achilles heel in the kitchen. Correctly done, they can take a very long time, and the results are excellent. And yes, sometimes I do this. When I’m short on time, I use pre-made because there are some beautiful products out there that are “real food” and not filled with bad things.
Buffalo Ranch Chicken Mulita
- 8 flour tortillas 10"
- 1 lb chicken tenders boneless, skinless - fresh
- 1 tbsp olive oil
- 1 tbsp hot sauce Franks
- 1 tbsp lime juice
- 1 tbsp honey
- 1½ tbsp olive oil
- 1 small zucchini sliced crosswise into 1/4 inch thick pieces
- 2 bell peppers red and orange or yellow
- 1 poblano pepper
- 1 onion sliced
- Preheat the oven to 400 °F
- Place the marinade ingredients except for the chicken in a plastic bag and work with your hands until incorporated. Add the chicken tenders and marinate for 30 minutes to 1 hour.1 tbsp olive oil, 1 tbsp hot sauce, 1 tbsp lime juice, 1 tbsp honey, 1 lb chicken tenders
- Preheat grill to medium-high (or broiler).
- Remove chicken from the marinade and pat dry. Grill (or broil) chicken for 3 minutes on each side or until 165 °F on the inside. Tenders cook quickly, so keep your eye on them. They should be tender with crispy ends. 😉 Tent with foil to keep them warm.
- Place the vegetables in a medium glass bowl. Pour in the olive oil and with your hands mix until all the vegetables are covered with the oil.1½ tbsp olive oil, 1 small zucchini, 2 bell peppers, 1 poblano pepper, 1 onion
- Place the vegetables in a single layer on a baking sheet and roast for 12-15 minutes tossing half-way through.
- Preheat your griddle to 400 °F .
- Place four tortillas on a working surface. Divide the chicken, veggies and cheese evenly between them. Add a drizzle of buffalo ranch sauce (and jalapeno aioli if using). Top with a 2nd tortilla.8 flour tortillas, 1½ cups pepper jack cheese, 1½ cups sharp chedar, Buffalo Ranch Sauce, Jalapeno Aioli
- With a large spatula, slide the Mulita onto the griddle and close the lid. Cook for 4-6 minutes until browned and the edges are crisp. Repeat with the additional three mulitas.
- Slice each into six triangles and place on serving plates—drizzle additional sauce in a decorative pattern on each plate. Serve immediately.
De Froid Tip: The Marriage of Natural and Rustic
Pairing dishes that have a lot of veggies with a rustic presentation brings a casual and approachable atmosphere to your table. Grab your cast iron and wooden boards and watch your table transform into a fun experience.
This is a great time to use your imagination and creativity and use things for something other than their specific purpose. I love to use my smallest cast iron fry pan as a vessel for garnishes and sides.
Another way to add visual drama to a rustic table setting is to stack things—layer iron on top of wooden boards. There are no rules. When you start doing more of this, you will find that your humans begin to expect the unexpected. These are opportunities for you to create memorable moments.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.