Buffalo Chicken & Blue Cheese Quesadillas

By calypan

Ingredients

• 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-thick strips
• 1/3 cup hot sauce
• 4 (10-inch) flour tortillas
• 1 tablespoon vegetable oil

Preparation

Step 1

1. Combine blue cheese, celery, sour cream, and scallions in 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 bowl. Using 2 forks, shred chicken into bite-size pieces. Wipe out skillet.

2. Working one at a time, spread one-quarter of blue cheese mixture over half of tortilla, leaving ½-inch border around edges. Top with one-quarter of chicken mixture. Fold tortilla over filling, pressing firmly to seal.

3. Heat 1½ teaspoons oil in now-empty skillet over medium-high heat until shimmering. Cook 2 quesadillas until golden brown and crisp, 1 to 2 minutes per side. Transfer to cutting board. Repeat with remaining 1½ teaspoons oil and remaining 2 quesadillas. Cut into wedges. Serve.