Buffalo Chicken Quesadillas

Ingredients

• 0.8 cup cheese blue crumbled
• 6 servings cheese dressing blue
• 1 sticks celery 
• 6 10-inch flour tortilla ()
• 1 cup monterrey jack cheese shredded
• 6 teaspoons olive oil 
• 0.3 cup hot sauce 
• 2 lb chicken breast boneless skinless cut in half

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Fill large saucepan halfway with water; heat to boiling.
2. Add chicken; cook uncovered 15 to 20 minutes until juice of chicken is clear when center of thickest part is cut (at least 165F).
3. Remove chicken from water to large bowl; shred with 2 forks.
4. Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.
5. In 12-inch skillet, heat 1 teaspoon of the oil over medium heat.
6. Place 1 tortilla in skillet; on half of tortilla, sprinkle 3 tablespoons mozzarella cheese, 2 tablespoons blue cheese and 1/2 cup shredded chicken. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
7. Remove quesadilla to plate; cover to keep warm. Repeat with remaining oil, tortillas, cheese and chicken.
8. Cut each quesadilla into 4 wedges.
9. Serve with blue cheese dressing and celery sticks.