2 medium flour tortillas
4
150 g shredded mozzarella
1/2 red bell pepper, diced
2 green onions, thinly sliced
Salt, to taste
Black pepper, to taste
Oil, for the baking dish
200-250 g boneless, skinless chicken thighs
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1 tsp Lillie's Q Creole Dirt
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2-3 tbsp Lillie's Q Buffalo Wing Sauce
1 tbsp cooking oil
-
Extra Buffalo Wing Sauce, to finish
4
Lightly grease a small baking dish with oil. Roll the tortillas, slice into strips and spread evenly across the bottom.
Beat the eggs with a little salt and black pepper. Pour over the tortilla pieces and gently mix so everything is evenly coated.
Cut the chicken into small cubes. Heat 1 tbsp oil over medium-high heat and cook until nicely golden and fully cooked. Add 1 tsp Creole Dirt and toss well.
Lower the heat and add 2-3 tbsp Buffalo Wing Sauce. Toss until every piece of chicken is evenly coated and glossy.
Spread the Buffalo chicken over the tortilla and egg base. Add diced red bell pepper and finish with 150 g shredded mozzarella.
Bake at 450°F for 12-15 minutes, until the eggs are completely set and the mozzarella is melted and lightly golden.
Top with sliced green onions and a light drizzle of Buffalo Wing Sauce. Slice and serve hot.
Let the chicken develop a golden crust before adding the Creole Dirt and Buffalo sauce - better browning means better flavor and texture.
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