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
serves 3-4
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. Â Fill half of the tortilla with chicken mixture and top with sharp cheddar. Â 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. Â 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.
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