Ready in 1 hour, these quesadillas feature chicken breasts, crumbled blue cheese and a taste punch of red pepper sauce.
lb boneless skinless chicken breasts, cut in half
cup Frank's™ RedHot™ Original cayenne pepper sauce
teaspoons olive oil
flour tortillas (10 inch)
cup plus 2 tablespoons shredded mozzarella, Cheddar or Monterey Jack cheese
cup crumbled blue cheese
Blue cheese dressing, if desired
Celery sticks, if desired
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.
Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.
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.
Cut each quesadilla into 4 wedges. Serve with blue cheese dressing and celery sticks.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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