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Katie Lee's Buffalo Chicken Quesadillas


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  • 1 store-bought rotisserie chicken, shredded (about 4 cups)
  • 3/4 cup buffalo wing sauce
  • 2 cups shredded Monterey jack cheese
  • 12 soft-taco size flour tortillas
  • Blue cheese dressing and celery sticks, for serving



Step 1

In a large bowl, combine the chicken and sauce, and stir until evenly coated. Add the cheese and toss to combine. Evenly divide chicken mixture on 6 tortillas and top with remaining 6 tortillas.

Heat a large skillet over medium heat and coat with nonstick cooking spray. Cook the quesadillas, one at a time, about 3-4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.

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