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.
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Buffalo Chicken Quesadillas
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
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.
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