SP loves any recipe that involves buffalo chicken so when I saw this recipe in the August/September 2011 issue of Cook's Country I immediately put it on the menu.
Not only is it easy to put together, it's got tons of flavor. As expected, SP loved it. I can only handle so much blue cheese and Frank's before the flavors become monotonous. But if you love buffalo chicken you will love this recipe. I added some shredded Mexican cheese because I didn't want the blue cheese to overwhelm everything else.
Buffalo Chicken Quesadillas
Modified from Cook's Country August/September 2011
4 ounces blue cheese, crumbled (1 cup)
1 celery rib, sliced thin
1/4 cup sour cream
2 scallions, sliced thin
3 tablespoons unsalted butter
1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch strips
1/3 cup Frank's hot sauce
4 (10-inch) flour tortillas
Shredded Mexican blend cheese
1 tablespoon vegetable oil
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 simmer until chicken is cooked through, 6 to 8 minutes. Transfer chicken mixture to a bowl. Using 2 forks, shred chicken into bite-size pieces. Wipe out skillet.
Working one at a time, spread one-quarter of the blue cheese mixture over half a tortilla, leaving 1/2-inch border around the edges. Top with one-quarter of chicken mixture and a handful of shredded cheese. Fold tortilla over filling, pressing firmly.
Heat 1 1/2 teaspoons oil in now empty skillet over medium-high heat until shimmering. Add two tortillas to the skillet, cooking until brown and crisp on both sides, about 1 to 2 minutes per side. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve.