Buffalo Chicken Quesadillas

Blogger Stephanie Wise of Girl versus Dough turns up the heat with these spicy chicken quesadillas. Learn to make this recipe with our how-to article.

  • Prep Time 40 min
  • Total Time 60 min
  • Servings 6

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
Celery sticks, if desired

  • 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.

Expert Tips

For added spice and flavor, sprinkle a few dashes of Old El Paso® taco sauce, or extra red pepper sauce, on the tortilla before folding over.

For a speedier recipe, shred leftover cooked chicken or purchased rotisserie chicken, or use canned chunk chicken breast in place of the poached chicken.