Over the years one of my biggest hit recipes has always been my Buffalo Chicken Wing Dip. People are always asking me to make it for all kinds of functions. I wanted to try something new and since I love quesadillas this just made sense. These have a nice kick and are full of cheese and chicken. You can either grill them or bake them based on your event or capabilities. They make a perfect start to any meal, function, or gameday event.

Ingredients:
•2 (8 oz) packages of cream cheese
•¾ cup chicken wing sauce (I prefer Frank’s Red Hot Buffalo Wing sauce)
•1 cup Ranch salad dressing
•2 cups shredded cooked chicken (or 1-12.5 oz can chunk white chicken)
•2 cups shredded cheddar cheese (or Mexican cheese)
•Fresh ground black pepper to taste
•6-8 Large Flour Tortillas
•Olive oil for drizzling

Preheat the grill for direct medium-high heat or preheat the oven to 375 degrees if baking instead of grilling.
In a medium bowl, whip together the cream cheese and chicken wing sauce until smooth. Next mix in the chicken, 1 cup shredded cheese, celery, fresh ground black pepper, and Ranch dressing. Spread the mixture onto half of each flour tortilla. Sprinkle some more of the shredded cheese and fold the tortillas.
Brush the tortillas on each side with the olive oil. Place the quesadillas on the grill and turn when the bottoms are browned and the cheese begins to melt. Brown the other side and remove from the grill. If using the oven place on greases baking sheet and bake for 30-35 minutes until golden broen (flipping once). Slice the quesadillas into quarters and serve with additional ranch dressing for dipping.

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