Buffalo Chicken Quesadillas

This recipe was inspired by one I saw in the June/July 2013 issue of Simple & Delicious.  The filling is more like what I use to make Buffalo Pasta Chicken Bake.  I took what I liked from each recipe and made up my own!

Buffalo Chicken Quesadillas

4 flour tortillas
1 package of chicken tenders, trimmed
1-2 celery ribs, diced
1/2 onion, diced
1 carrot or 6 baby-cut carrots, diced
2 Tbsp oil, divided
2 garlic cloves, minced and divided
salt & pepper
1/4 to 1/2 cup Buffalo wing sauce (to your taste - I use Red Hot Buffalo flavor)
1 cup shredded Mexican cheese blend
blue cheese, ranch dressing, or sour cream for serving, optional

Cut tenders in half and cook in 1 Tbsp oil with 1 garlic clove, salt and pepper.  Cook until browned on both sides and there is no more pink in the middle.  Remove from pan and shred or chop.  I use the Pampered Chef chopper which is FANTASTIC.  Mix in hot sauce.

In same pan, pour in remaining 1 Tbsp oil.  Cook celery, onion, carrots and remaining garlic clove until vegetables are tender, but still crunchy.  Stir into chicken mixture.

Lay a tortilla on a large dinner plate.  Fill one side with 1/4 of the chicken mixture.  Top with cheese.  Fold in half and place in panini press, holding it down for 10 seconds.  Cook for 1 minute and 15 seconds, or until golden brown.  Repeat with each tortilla.