Buffalo Chicken Quesadilla Wedges

Small flour-tortilla quesadillas hold buttery Buffalo chicken and melting cheese, then griddle crisp in uncrowded batches. Cut them into appetizer wedges and serve warm with one cool dip and celery sticks.

50 min

6 appetizer servings

Golden Buffalo chicken quesadilla wedges are served with ranch dressing and crisp celery sticks.

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

6 (8-inch) flour tortillas

1 tbsp neutral oil for griddling

4 celery ribs, cut into sticks

Equipment

Large skillet with lid · Instant-read thermometer · Cutting board · Chef's knife · Slotted spoon · Spatula · Pizza wheel

Keep filling dry

Toss chicken until coated but not swimming in sauce; excess liquid can soften the tortilla before it crisps.

Serve while crisp

Cut after a short rest and bring the warm wedges out with one selected dip and celery sticks.

Cook the chicken

01. Pat chicken dry and season both sides with salt and pepper; keep raw chicken and its utensils separate from cooked food.

02. Sear in 1 tsp oil over medium-high heat for 5 to 6 minutes per side, covering and lowering heat if needed, until the thickest part reaches 165 F.

03. Rest on a clean plate for 5 minutes, then chop into roughly 1/2-inch pieces for even distribution.

Make and portion filling

04. Melt butter over low heat, stir in hot sauce, and toss in chicken over medium-low heat until coated without a puddle.

05. Use Monterey Jack by default; if choosing cheddar, replace the Jack with the same amount. Divide cheese and chicken over half of each tortilla and fold.

Griddle in batches

06. Brush a thin film of griddling oil into the skillet and cook one quesadilla at a time for about 2 minutes per side over medium heat.

07. Repeat without crowding; lower the heat if the tortilla browns before the cheese melts, and avoid stacking crisp pieces.

Cut and serve

08. Rest each quesadilla for 1 minute before cutting into 3 wedges so the melted cheese holds the filling in place.

09. Serve with ranch dressing, or replace it with blue-cheese dressing, plus celery sticks.