Buffalo Chicken Quesadillas
By America's Test KitchenPublished on January 31, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
4 ounces blue cheese, crumbled (1 cup)1 celery rib, sliced thin¼ cup sour cream 2 scallions, sliced thin3 tablespoons unsalted butter 1 ½ pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch-thick strips⅓ cup hot sauce 4 (10-inch) flour tortillas 1 tablespoon vegetable oil
Before You Begin
The test kitchen prefers the mild burn of Frank’s RedHot hot sauce. If you are using a spicier brand (like Tabasco), use less and supplement it with water to equal 1/3 cup.
Instructions
- Combine blue cheese, celery, sour cream, and scallions in bowl. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and hot sauce and simmer until chicken is cooked through, 6 to 8 minutes. Transfer chicken mixture to bowl. Using 2 forks, shred chicken into bite-size pieces. Wipe out skillet.
- Working one at a time, spread one-quarter of blue cheese mixture over half of tortilla, leaving ½-inch border around edges. Top with one-quarter of chicken mixture. Fold tortilla over filling, pressing firmly to seal.
- Heat 1½ teaspoons oil in now-empty skillet over medium-high heat until shimmering. Cook 2 quesadillas until golden brown and crisp, 1 to 2 minutes per side. Transfer to cutting board. Repeat with remaining 1½ teaspoons oil and remaining 2 quesadillas. Cut into wedges. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 ounces blue cheese, crumbled (1 cup)
1 celery rib, sliced thin
¼ cup sour cream
2 scallions, sliced thin
3 tablespoons unsalted butter
1 ½ pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch-thick strips
⅓ cup hot sauce
4 (10-inch) flour tortillas
1 tablespoon vegetable oil
Ingredients
4 ounces blue cheese, crumbled (1 cup)
1 celery rib, sliced thin
¼ cup sour cream
2 scallions, sliced thin
3 tablespoons unsalted butter
1 ½ pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch-thick strips
⅓ cup hot sauce
4 (10-inch) flour tortillas
1 tablespoon vegetable oil
Ingredients
4 ounces blue cheese, crumbled (1 cup)
1 celery rib, sliced thin
¼ cup sour cream
2 scallions, sliced thin
3 tablespoons unsalted butter
1 ½ pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch-thick strips
⅓ cup hot sauce
4 (10-inch) flour tortillas
1 tablespoon vegetable oil
Why This Recipe Works
We rethought fried wings and blue cheese dip. Poaching chicken breasts in hot sauce infused a fiery kick fast, yielding a hearty base for our quesadillas. Instead of the usual dip, we spread a creamy blue cheese mixture inside the tortillas.
Before You Begin
The test kitchen prefers the mild burn of Frank’s RedHot hot sauce. If you are using a spicier brand (like Tabasco), use less and supplement it with water to equal 1/3 cup.
Instructions
- Combine blue cheese, celery, sour cream, and scallions in bowl. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and hot sauce and simmer until chicken is cooked through, 6 to 8 minutes. Transfer chicken mixture to bowl. Using 2 forks, shred chicken into bite-size pieces. Wipe out skillet.
- Working one at a time, spread one-quarter of blue cheese mixture over half of tortilla, leaving ½-inch border around edges. Top with one-quarter of chicken mixture. Fold tortilla over filling, pressing firmly to seal.
- Heat 1½ teaspoons oil in now-empty skillet over medium-high heat until shimmering. Cook 2 quesadillas until golden brown and crisp, 1 to 2 minutes per side. Transfer to cutting board. Repeat with remaining 1½ teaspoons oil and remaining 2 quesadillas. Cut into wedges. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments