Buffalo Chicken Quesadillas – Blackstone Products

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Buffalo Chicken Quesadillas

Rated 4.0 stars by 26 users

Servings

4

Prep Time

2 minutes

Cook Time

20 minutes

Image of Buffalo Chicken Quesadillas

Ingredients

1 lb chicken cutlets (thin-sliced chicken breasts)
2 tbsp Blackstone All Purpose Seasoning
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

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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.

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Buffalo Chicken Quesadillas

Author: Bruce Mitchell
Prep Time: 2 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

1 lb chicken cutlets (thin-sliced chicken breasts)
2 tbsp Blackstone All Purpose Seasoning
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.