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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.

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Prep Time 40 min
Total Time 60 min
Servings 6

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

: Celery sticks, if desired

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 6/7/2012 11:15:36 AM REPORT ABUSE kimnk said:

Rating:

This recipe sounds great. I will use Mexican cheese or Monterey cheese blend for the quesadillas. I may add chopped green onions to make it more flavorful.

This reply was: Helpful Inspiring

Posted 6/1/2012 2:10:08 PM REPORT ABUSE dinska said:

Rating:

I made these as suggested with shredded rotisserie chicken, and a Monterey Jack/Cheddar blend. They were tasty and the blue cheese melted up extremely well. The only complaint I have is that the hot pepper sauce didn't stick as well to the chicken as I would have liked. If you aren't as into the spicy as I am, that probably won't bother you. I'll probably tinker with the recipe a bit to improve that next time.

This reply was: Helpful Inspiring