Updated 10/30/2012 05:00 AM
Recipe: Buffalo Chicken Quesadillas
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4 10-inch soft flour tortilla rounds
2 cups cooked chicken, chopped
8-ounces cream cheese
1/3-1/2 cup crumbled blue cheese
1/4 cup red hot sauce (see hints below)
1/3 cup finely chopped celery and/or celery leaves
1/3 cup chopped green onion (optional)
vegetable oil for brushing outsides of quesadillas
You don't need chicken wing meat for this, any cooked chicken will work, you'll need 2 cups of cooked, chopped chicken meat total.
Make the filling by combining one 8-ounce package of cream cheese with 1/2 cup crumbled blue cheese, mash that together, add 1/4 cup red hot sauce and 1/3 cup each chopped celery leaves and chopped green onion, mix that together, and then fold the cooked chicken meat into that.
At this point it's time to assemble the quesadillas.
If you have a big enough pan you'll be able to cook two quesadillas at the same time so go ahead and spread a 1/2-inch layer over half of each flour tortilla shell, then fold the uncovered side up and over and gently but firmly press it down.
Brush a little vegetable oil into a large, heavy bottomed nonstick pan on medium high heat, add the quesadillas ,and brush a little more oil over the top sides as well.
Stay with them and, when the first side is golden brown, carefully flip them over and do the same thing to the second side.
Once they're hot all the way through, take them out of the pan..and let them cool down for a few minutes before slicing.
Let the quesadillas cool a bit before slicing so that the filling doesn't easily run out.
Frank's Red Hot Sauce is the classic sauce of choice.