1 lb. chicken breasts (boneless, skinless)
2 cups FRANK'S® Red Hot hot sauce
4 taco sized flour tortillas
2 tbsp. canola oil
2 cups chopped romaine lettuce
1 cup shredded Mozzarella or other white melting cheese

SERVING SUGGESTION:

4 celery pieces (optional)
bleu cheese salad dressing, for dipping (chunky works best!)

Bake, poach, or grill the chicken breasts. I like to poach it. To poach, wrap breasts in tin foil and put in oven on 400°F for 25 minutes, depending on thickness of breasts. Open tin foil and let the steam out. Once the chicken is cool enough to be handled, take out of foil and discard foil. Dice chicken into small chunks.

Toss the chicken chunks in 2 cups of FRANK'S® Red Hot and set aside to let marinate/soak up the sauce. Chop romaine and set aside.

In non-stick skillet put 2 tablespoons of canola oil and heat pan on medium heat. Place 1 or 2 flour tortillas in the pan (depending on pan size).

Top each with half the cheese, half the chicken mixture, and the remaining tortillas.

Fry on medium heat until golden brown and beginning to melt.

Flip and continue to fry on other side.

At the last minute, open the quesadilla and sprinkle in a little chopped romaine lettuce and replace the tortilla top.

To serve, cut in half or quarters with bleu cheese dressing for dipping and celery.

And napkins!

Serves 2.

Submitted by: Shylah