Buffalo Chicken Quesadillas
2 cups shredded rotisserie chicken
1/2 cup Buffalo wing sauce
2 teaspoons canola oil
1 cup chopped sweet onion
2 celery ribs, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
4 tomato-flavored flour tortillas (10 inches)
2 cups (8 ounces) shredded Mexican cheese blend
1/4 cup finely chopped pitted green olives
2/3 cup sour cream
1/2 cup crumbled blue cheese
2 tablespoons chopped celery leaves
Additional Buffalo wing sauce, optional
Preheat oven to 350°. In a small bowl, toss chicken with wing sauce. In a large skillet, heat oil over medium-high heat. Add onion, celery, salt and pepper; cook and stir until onion is tender.
Place two tortillas on an ungreased baking sheet; top with chicken and onion mixtures. Sprinkle with Mexican cheese and olives. Top with remaining tortillas. Bake 8-10 minutes or until golden brown and cheese is melted.
In a small bowl, mix sour cream and blue cheese. Serve quesadillas with celery leaves, blue cheese sauce and, if desired, additional wing sauce. Yield: 4 servings.
Recipe found here: Buffalo Chicken Quesadillas