Buffalo Chicken Quesadillas

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

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.