Buffalo Chicken Pizzadillas (Pizza Quesadillas) Recipe

Name: Buffalo Chicken Pizzadillas (Pizza Quesadillas)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded or chopped; 1 cup Buffalo sauce; 1 1/2 cups shredded cheddar cheese; 1 cup cooked white or brown rice; 8 Old El Paso™ flour tortillas; 1 cup shredded mozzarella cheese; 20 whole pepperoni; 4 whole green onions, chopped; 2 oz blue cheese, crumbled

Ingredients

2 cups cooked chicken, shredded or chopped
1 cup Buffalo sauce
1 1/2 cups shredded cheddar cheese
1 cup cooked white or brown rice
8 Old El Paso™ flour tortillas
1 cup shredded mozzarella cheese
20 whole pepperoni
4 whole green onions, chopped
2 oz blue cheese, crumbled

	PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Add the chicken to a bowl and toss with 1/4 cup Buffalo sauce.
Heat an electric griddle or skillet over medium heat.
Add a bit of olive oil.
Lay a tortilla flat on a cutting board and cover with 1 to 2 tablespoons Buffalo sauce.
Sprinkle on a bit of the cheddar cheese, then evenly distribute the rice and chicken over the top.
Sprinkle with a bit more cheese and another drizzle of Buffalo sauce.
Add the top tortilla.
Repeat with the remaining tortillas.
Preheat the oven to 400°F.
Working with one or two at a time, place the quesadillas in the skillet and cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
Repeat with the remaining quesadillas.
Place the quesadillas on a baking sheet and spread the top with 1 to 2 tablespoons Buffalo sauce.
Scatter the mozzarella cheese evenly over top.
Add the pepperoni and blue cheese.
Bake in the oven until the cheese has melted, about 5-10 minutes.
Remove and top with green onions, slice and serve with ranch dressing.