Buffalo Chicken Quesadillas

Makes 6 quesadillas

2     pounds boneless, skinless chicken
       thighs
2     cups Buffalo sauce, divided
12   tablespoons cream cheese
4     cups shredded Mexicanblend
        cheese
12    7- to 8-inch flour tortillas
1½   tablespoons vegetable oil
         blue cheese dressing,
         for serving
         celery sticks, for serving

Nutritional information per serving (1 quesadilla):
Calories 821 (54% from fat) • carb. 41g pro. 53g • fat 48g • sat. • fat 25g • chol. 224mg sod. 3414mg • calc. 656mg • fiber 2g

Plate Side: Griddle
Griddler® Cooking Position: Closed

1. Turn on the Cuisinart® Griddler®. Select
smoke-less mode and set both griddle
plates to Poultry.
2. Once preheated, put the chicken on the
Griddler®. Close the Griddler® and set the
timer for 8 minutes, until chicken is fully
cooked through. Remove from Griddler®
and let cool slightly. When cool enough to
handle, thinly slice the chicken and toss with
1½ cups of the Buffalo sauce. Reserve.
3. While the chicken is cooking, combine the
cream cheese with ½ cup Buffalo sauce.
Spread about 1 tablespoon of the cream
cheese mixture onto the center of one of
the tortillas, leaving about a 1-inch borderall
around. Sprinkle with 1/ 3 cup of the
shredded cheese. Top with approximately
¼ cup of chicken mixture and an additional
1/ 3 cup shredded cheese. Spread 1 more
tablespoon of the cream cheese mixture
onto another tortilla, also leaving about a
1-inch border. Put the tortilla, cream cheeseside
down, onto the bottom tortilla. Brush
the top with vegetable oil.
4. When the chicken is done cooking, decrease
the temperature to 375°F. Once heated, put
the quesadilla on the bottom plate and close
the Griddler®. Set the count-up timer and
cook for about 3 to 3½ minutes, until cheese
is melted and the top of the quesadilla is
a little brown and crispy. Remove from
Griddler®, let cool slightly and cut into 8
pieces. Repeat with remaining ingredients.