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Buffalo Chicken Quesadillas

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Buffalo Chicken Quesadillas
  • Prep 40 min
  • Total 60 min
  • Servings 6
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Ready in 1 hour, these quesadillas feature chicken breasts, crumbled blue cheese and a taste punch of red pepper sauce.
By Stephanie Wise
Updated Sep 9, 2016

Ingredients

  • 2 lb boneless skinless chicken breasts, cut in half
  • 1/4 cup Frank's™ RedHot™ Original cayenne 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

Nutrition Facts are not available for this recipe
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