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Buffalo Chicken Quesadillas
Ingredients
- 4 oz blue cheese, crumbled
- 1 celery rib, sliced thin
- 1/4 cup sour cream
- 2 scallions, sliced thin
- 3 tbsp unsalted butter
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch thick strips
- 1/3 cup Frank's Hot Sauce
- 8 flour tortillas
- 1 tbsp vegetable oil
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Directions
- 1. Combine blue cheese, celery, sour cream, and scallions in a bowl. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and hot sauce and summer until chicken is cooked through, 6 to 8 minutes. Transfer chicken mixture to bowl. Using 2 forks, shred chicken into bite sized pieces. Wipe out skillet.
- 2. Working one at a time, spread 1/4 blue cheese mixture over tortilla. Top with 1/4 chicken mixture. Top with second tortilla.
- 3. Heat oil in skillet over medium high heat until shimmering. Cook quesadillas until golden brown and crisp. Cut into wedges and serve.
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