Cheesy Buffalo Chicken Quesadillas
Quesadillas stuffed with Buffalo chicken and mozzarella cheese, and topped with fresh tomato salsa and blue cheese dressing.
Ingredients
For the Buffalo Chicken:
- 2 boneless, skinless chicken breasts
- 6 tbsp. butter
- 4 whole garlic cloves
- 2 tbsp. extra virgin olive oil
- ¼ tsp. each kosher salt and pepper
- 2 tbsp. hot sauce
- ¼ cup ketchup
- 1 tbsp. honey
For the Blue Cheese Dressing:
- ¼ cup mayonnaise
- 2 tbsp. blue cheese
- ¼ cup softened cream cheese
- 1 tbsp. buttermilk
- 1 tsp. Worcestershire sauce
For the Salsa:
- 2 diced plum tomatoes
- 1 minced jalapeno
- ½ cup minced red onion
- ½ cup chopped cilantro leaves
- 2 tbsp. lime juice
- ¼ tsp. kosher salt
For the Quesadillas:
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1 tbsp. vegetable oil
Instructions
- Begin by preparing the chicken: Preheat the oven to 450 degrees. Place the chicken on a foil lined sheet sheet. Top with two tablespoons of the butter, the oil, the garlic, and salt and pepper.
- Bake for twenty minutes or until they reach an internal temperature of 165 degrees. Let sit for ten minutes and then cut in half inch pieces.
- While the chicken bakes, make the Blue Cheese Dressing: Simply combine all the ingredients in a food processor.
- Also, make the Fresh Tomato Salsa: Combine all the ingredients in a bowl.
- Also, make the Buffalo Sauce: Melt four tablespoons of butter in a three quart saucepan on low heat. Add the rest of the ingredients and stir until combined. Stir in the cooked chicken cubes.
- Lay out the four tortillas, and cover half of each one with equal amounts of the cheese and the chicken. Fold them in half. Heat a cast iron skillet with the oil on medium heat and cook each folded quesadilla until the cheese is melted. Serve with the salsa and blue cheese dressing.
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