Ingredients
2 cups chicken, cooked and shredded
½ cup Buffalo Wing Sauce
2 teaspoons canola oil
1 cup sweet onion, finely chopped
2 celery stalks, finely chopped
¼ teaspoon salt
1 teaspoon pepper
4 Azteca® flour tortillas
2 cups (8 ounces) shredded Mexican cheese blend
¼ cup finely chopped pitted green olives (optional)
½ cup sour cream
½ cup crumbled blue cheese
Celery stalks cut in 3 inch pieces
Directions
- Preheat oven to 350°
- Combine cooked chicken with buffalo sauce, set aside
- Combine sour cream and blue cheese, set aside
- Heat oil in a large skillet, then add onion, celery, salt and pepper and cook until onion is tender; add chicken.
- Place two tortillas on an ungreased baking sheet and top with chicken mixture. Sprinkle with Mexican cheese and olives, then top with remaining tortillas.
- Bake 8-10 minutes or until golden brown and cheese is melted.
- Serve quesadillas with blue cheese sauce and celery stalks.
