8 oz Turkey Sausage
1/2 cup onions
Sweet or hot peppers
Frank’s Hot Sauce Seasoning
1 egg scrambled
Blue Cheese Dressing
Blue cheese crumbles
Grated Cheddar cheese
2- 8 inch Tortilla
Substitute for Frank’s Hot Sauce Seasoning
1/4 teaspoon of each;
salt and pepper
1 tablespoon cider vinegar
One of the key elements of Buffalo Chicken Wings is the celery Sticks and blue cheese dressing . All I had was some limp celery so we needed to fix this. First I peeled the celery, as I often do with the outer ribs to get rid of the tough strings.
Then I cut thin diagonal strips and put them in ice water. Cutting on the diagonal means that you have a lot of against the grain surface so it is tender and not fighting long strings.
Add 1 /2 cup water into a pan and add the sausage in small chunks. Continue to cook it until the water evaporates and the chunks brown a bit.
Then add the onions and peppers and Frank’s hot sauce seasoning.
For the base I use a blue cheese dressing then add some of the sausage mix, blue cheese crumbles, and cheddar cheese.
I had some green onion already chopped so I added that and the scrambled egg in chunks. I browned the tortilla in the cast iron skillet on medium heat.
Then it goes under the broiler to brown the top tortilla.
You can also flip it and cook the other side but that is tough sometimes. I will often put a second frying pan on top then turn both over so it falls in the other pan.
Lift up the top tortilla and add the celery strips and microgreens. I then cut into quarters with a scissors.
For the pizza I do the same as the Quesadilla except no egg.
Top the pizza with celery strips and microgreens and some blue cheese crumbles. For color I added some cherry tomato halves just cause I think it needed color.
I cut the pizza into quarters with a scissors. So much easier than a knife.