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Buffalo Chicken Quesadilla




Source of Recipe


WKRG
Buffalo Chicken Quesadilla

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1/2 c. large diced fresh dark or white meat chicken
1/8 c. sliced green onions
Hot Wing Sauce
Ranch Dressing or Bleu Cheese Dressing (Gabe's uses Ranch)
2 8" Flour Tortillas (Fully cooked, your choice of brand)
3/4 c. shredded cheese of your choice - you may use cheddar, cheddar jack, mexican blend, or taco blend

Your choice of oil for cooking
Heat griddle or skillet over high heat, put 1 T. oil on cooking surface, add chicken, pour 1/8 c. Hot Wing Sauce on chicken while cooking. Frequently flip chicken, until done.
In a separate skillet or griddle, cook tortillas, flipping frequently, until they begin getting a little crispy. Turn heat down (tortillas will burn very quickly,) put crispiest side of each tortilla up, sprinkle 1/4 c. cheese on each tortilla, covering tortillas evenly. (At this point, you may want to turn the heat off under your tortillas, depending on your cooking surface; you want them to be crispy, but not crumbling or burnt.)
When chicken has reached an internal temperature of 165 degrees F., place it evenly on one tortilla, sprinkle green onions on top of chicken, pour 2 T. Ranch or Bleu Cheese dressing evenly on top of chicken and onions (you may add more Hot Wing sauce on top, but you don't want the quesadilla to be too wet.) Sprinkle last 1/4 c. of cheese on top, making sure to sprinkle all the way to edges.
With spatula, pick up other tortilla, flip it and place on top of chicken-covered tortilla. Use back of spatula to press quesadilla together. (If skillet is completely cool, you may turn it back on low at this point.) When cheese is fully melted, flip quesadilla one time, press down. Then cut in fourths with pizza cutter (You may cut quesadilla on plate if you're using a non-stick surface.)
Serve with Ranch or Bleu Cheese dressing for dipping.