Buffalo Chicken Quesadillas
By Bruce Mitchell
- Prep
- 2 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 1 lb chicken cutlets (thin-sliced chicken breasts)
- 2 tbsp Blackstone All Purpose Seasoning Add To Cart
- 1 cup buffalo wing sauce (Bruce used Louisiana wing sauce)
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese (or cheese of choice)
- ½ cup shredded carrots
- ½ cup chopped celery
- ¼ cup ranch dressing
Directions
- Preheat your griddle on medium-low heat.
- Season the chicken cutlets generously with all-purpose seasoning and cook until done, about 3 to 4 minutes per side.
- Remove the chicken, let it rest for a moment, then dice it into bite-sized pieces.
- Place the chicken in a bowl, add the buffalo sauce, and toss until fully coated.
- Reduce the griddle heat to low and place a tortilla on the surface.
- Sprinkle cheese over half of the tortilla, then layer on the buffalo chicken.
- Add carrots and celery for crunch, and drizzle lightly with ranch dressing.
- Fold the tortilla in half and cook for 2 to 3 minutes per side until golden brown and crisp with melted cheese.
- Remove from the griddle, let cool slightly, slice, and serve warm with extra ranch or buffalo sauce if desired.
