“Buffalo Chicken Quesadillas”
2 pounds Boneless, skinless chicken breast, cooked and shredded
1 quart Vegetable or chicken stock, for poaching chicken breasts
1 cup Buffalo wing sauce, your favorite. Use more if desired.
1 cup Blue cheese crumbles
1 small Serrano pepper, seeded and sliced
6-12 inch Flour tortillas
1 pound Queso cheese, or other good melting cheese of your liking
2 large Celery stalks, diced medium fine
1 each Fresh lime, cut into wedges
1 bunch Fresh Cilantro
1 packet Ranch seasoning mix
2 cups Greek yogurt
*Mix 2 cups Greek yogurt with a packet of Ranch seasoning and 2 tablespoons chopped fresh cilantro.
Chill for service.
Procedure and Presentation:
In a large pot over high heat, begin by poaching the chicken breasts in the stock until reaching an internal temperature of 165 degrees F. patted dry. Let cool and shred with two forks and set aside.
In a skillet, over medium high heat, sauté the celery and peppers until tender. Add the chicken and wing sauce and heat thoroughly to a temperature of at least 140 degrees F.
Heat another skillet, to medium high heat and brush with a small amount of oil. Lay one flour tortilla onto the skillet and top with a good amount of cheese. Top with some of chicken and vegetable mixture and a sprinkle of blue cheese crumbles and then a little more queso cheese. Fold the tortilla over and cook until lightly browned and the cheese begins to melt. Lovingly flip the tortilla and continue to cook on the other side for a few minutes until the lightly browned and heated through.
Transfer to a cutting board and cut “pizza style” into four triangles. Place onto a heated plate and serve with a healthy scoop of the ranch and cilantro dip. Garnish with a nice bouquet of fresh cilantro and a fresh lime wedge.
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