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Buffalo Chicken Quesadilla Recipe:
Ingredients:
3 tsp Olive oil
4 green onions
3.52oz zesty buffalo sauce
4 large flour tortillas
5 oz corn kernels
2 celery stalks
4 oz shredded cheddar jack cheese
3 oz sour cream
20 oz diced boneless skinless chicken breasts

1. Thaw corn if frozen, trim ends off celery and chop into ¼ inch dice, trim and thinly slice green onions: keeping white and green portions separate, pat chicken dry and chop into chunks
2. Cook chicken by placing large non-stick pan over medium high heat and adding 2 tsp of olive oil, add chicken and celery stirring occasionally until chicken browns and reaches internal temp 165 (5-7min), remove from burner
3. Transfer chicken to clean cutting board and coarsely chop, transfer chicken to mixing bowl and stir in white part of green onions, corn, cheese, and buffalo sauce until combined
4. Put filling into tortillas, cook tortillas in 1 tsp olive oil (1-2 min per side), when done cooking: add sour cream and green portion of green onion.
Tips: Use rotisserie chicken to save time on cooking, chicken can also be seasoned and then baked on a sheet pan until internal temp is 165 for a more hands-off experience.
To save time on chopping chicken, a stand or hand mixer can be used to shred cooked/deboned meat effortlessly.
This recipe can also be consumed as nachos as is, or if you add additional liquid and fat like cream cheese or sour cream it can become a dip.
Cilantro, pico de gallo, beans, etc can be added to bulk up the end product
Celery does not need to be cooked down, cooking it just removes the crunchiness/strong flavor profile.