Ingredients

Quesadillas
3 cups of shredded chicken
4-5 tablespoons of Buffalo Sauce (enough to generously coat the chicken)
12 (8in) flour tortillas
1 1/2 cups shredded Jack cheese
6 green onions, finely sliced

Veggie Pico De Gallo
5 celery stalks, finely diced (about 2 cups)
3 carrots, peeled and finely diced (about 2 cups)
4 tablespoons Blue Cheese Crumbles
3 tablespoons fresh cilantro, roughly chopped (divided)

Blue Cheese Dressing
1/4 cup sour cream or crème fraiche
1-2 teaspoons Buffalo sauce
1 tablespoon fresh cilantro, roughly chopped

Directions

1. In a large bowl, combine shredded chicken with Buffalo sauce. Set aside. In a medium bowl, combine celery, carrots, blue cheese, and 2 tablespoons of the cilantro and set aside.
2. To make the dressing, combine sour cream, Buffalo sauce and remaining cilantro and mix well. Pour the dressing over the Veggie Pico mix and toss to coat. Cover and set aside.
3. Heat a large non-stick skillet over medium heat. Spray skillet with cooking spray (olive oil flavor works best) and place one tortilla in the skillet, add ½ cup of chicken mixture, top with ¼ cup of the Jack cheese and 1 tablespoon of green onions. Cover with another tortilla and gently press together with a spatula. Cook until golden brown, spray the top tortilla with cooking spray and flip, about 3 minutes per side. Continue with remaining tortillas, chicken, cheese and onions. To serve, cut each quesadilla into fours and top with the Veggie Pico de Gallo and Enjoy.

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