Buffalo Chicken Quesadillas

By shuber

Ingredients

• 2 lb boneless skinless chicken breasts, cut in half
• 1/4 cup red pepper sauce
• 6 teaspoons olive oil
• 6 flour tortillas (10 inch)
• 1 cup plus 2 tablespoons shredded mozzarella, Cheddar or Monterey Jack cheese
• 3/4 cup crumbled blue cheese
• Blue cheese dressing, if desired

Details

Servings 1
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1.Fill large saucepan halfway with water; heat to boiling. Add chicken; cook uncovered 15 to 20 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from water to large bowl; shred with 2 forks.

2.Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.

3.In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Place 1 tortilla in skillet; on half of tortilla, sprinkle 3 tablespoons mozzarella cheese, 2 tablespoons blue cheese and 1/2 cup shredded chicken. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted. Remove quesadilla to plate; cover to keep warm. Repeat with remaining oil, tortillas, cheese and chicken.

4.Cut each quesadilla into 4 wedges. Serve with blue cheese dressing and celery sticks.