Awhile back when I made these Buffalo Chicken Poppers, I found myself with leftover chicken filling. Leftovers can be a dividing topic, however I happen to be a huge fan – especially of ones that can do double duty and transform into an entirely different dish.
Such is the case here. I converted my popper filling into tasty Buffalo Chicken Quesadillas to give us a break from the traditional Mexican flavors we usually use in quesadillas. They’re best served hot but can make a good portable lunch…if you’re into double leftovers.
Buffalo Chicken Quesadillas
2 C shredded chicken
4 oz reduced fat cream cheese, softened
1 1/2 tsp ranch dressing powder mix
3 Tbsp Franks Redhot Buffalo Wing sauce
3/4 C shredded sharp cheddar
3 large flour tortillas
1 Tbsp soft butter/margarine
2 stalks celery, trimmed and grated
Avocado Blue Cheese dip (optional)
Grate celery stalks using a cheese grater. Set aside.
Heat a large skillet over medium heat. In a medium bowl, combine shredded chicken, cream cheese, ranch powder and wing sauce until ingredients are well mixed and chicken is coated. Spread softened butter on one side of a large tortilla. Fill half of the tortilla with chicken mixture and top with sharp cheddar. Fold the unfilled half of the tortilla over the top of your chicken fillings to form a half moon and transfer to your skillet.
Cook for 3-4 minutes per side, or until golden brown, carefully flipping once the first side is crisped. I find a large pancake spatula works well for flipping.
Top with grated celery and a drizzle of extra hot sauce. Serve with avocado dip or ranch dressing.