Inspired by an app at Mavericks, near our home. Stolen ideas from here and there... tried for the first time on a Friday night, forgoing a Happy Hour out. I will warn that I am not a "measuring" cook - most of my dishes are an eyeball scenario.
1 boneless, skinless, chicken breast**
2 tsp grill seasoning, or seasoned salt
2 Tbsp butter
2 Tbsp hot sauce (we used Red Tabasco)
1 Tbsp Worcestershire
1 rib celery, chopped
1 cup shredded cheese, Mexican mix is OK
Sprinkle of blue cheese, depending on your taste for the stuff!
2 flour tortillas
Oil for pan, both for chicken and tortillas
**Depending on the size of your chicken, you may be able to make multiple. In total, you'll need about 1/2 c of shredded chicken.
1. Cook chicken in oil and grill seasoning, about 3 minutes on each side, until cooked through. Remove from pan and let cool, leave drippings. When chicken is cool enough to handle, shread by hand (or in my case fork)
2. Melt butter in chicken pan and add in Worcester and Tabasco. Add and mix shredded chicken until well coated.
3. Heat oil over medium-high head in pan for cooking of quesadilla. Layer on the bottom of 1 tortilla, cheeses, chicken, and celery - place other tortilla on top. It's probably easiest to build this in the pan rather than risking the transfer and spill. Flip quesadilla after about 2-3 minutes, when cheese is almost all melted and tortilla is browned. Crank heat to get a nice crunch on the other side, but watch carefully so you don't burn.
4. Cut into wedges and enjoy! This is good with sour cream and salsa as toppers!