Target: 6 × 4 inches · landscape

Buffalo Chicken Quesadilla Wedges

50 min · 6 appetizer servings

Ingredients

□ 1 lb boneless, skinless chicken breasts

□ 1 tsp neutral oil

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 2 tbsp unsalted butter

□ 1/3 cup cayenne pepper hot sauce

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□ 6 (8-inch) flour tortillas

□ 1 tbsp neutral oil for griddling

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□ 4 celery ribs, cut into sticks

1. Season chicken, cook to 165 F, rest 5 minutes, and chop into small pieces.

2. Toss chicken with melted butter and hot sauce until not wet. Fill tortillas with Monterey Jack (or equal cheddar) and chicken; fold.

3. Griddle one at a time over medium heat about 2 minutes per side, until crisp and cheese melts; cook remaining batches uncrowded.

4. Rest 1 minute, cut each quesadilla into 3 wedges, and serve with ranch or blue-cheese dressing plus celery sticks.

Cook’s note: Keep the filling compact and the skillet uncrowded so the tortillas crisp before they soften.