These Buffalo Chicken Quesadillas Are Next-Level Good

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BuffaloChickenQuesadillaPhoto: Courtesy of America's Test Kitchen.
America's Test Kitchen — a real, 2,500-square-foot test kitchen just outside of Boston — is home to more than three dozen full-time cooks and product testers. Their mission? To develop the absolute best recipes by testing, then testing again (and again…) so you feel confident enough in the kitchen to cook everything from a simple, mid-week meal to an entire Sunday dinner party menu.

Think buffalo wings are the best thing to ever happen to you? Try these: We rethought fried wings and blue cheese dip and turned it into the best quesadilla you’ve ever had. Poaching chicken breasts in hot sauce infuses a fiery kick fast, yielding a hearty base. And, instead of the usual dipping method, we spread a creamy blue cheese mixture right inside the tortillas.

RELATED: These Curried Honey-Mustard Wings Are The Ultimate Party Snack

Buffalo Chicken Quesadillas

Serves 4

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

Directions
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, six to eight minutes. Transfer chicken mixture to bowl. Using 2 forks, shred chicken into bite-size pieces. Wipe out skillet.

Working one at a time, spread one-quarter of blue cheese mixture over half of tortilla, leaving 1/2-inch border around edges. Top with one-quarter of chicken mixture. Fold tortilla over filling, pressing firmly to seal.

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

Want more? Take a peek at one of the team's glossies, Cook's Illustrated, or any one of their must-have cookbooks.
America's Test Kitchen — a real, 2,500-square-foot test kitchen just outside of Boston — is home to more than three dozen full-time cooks and product testers. Their mission? To develop the absolute best recipes by testing, then testing again (and again…) so you feel confident enough in the kitchen to cook everything from a simple, mid-week meal to an entire Sunday dinner party menu.