Buffalo Chicken Dilla Recipe

Prep and slice chicken

Trim any fat from the chicken breasts and slice each breast horizontally into 2 thinner cutlets (or pound to 1/2-inch thickness). Pat dry with paper towels.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk the eggs with the milk. In a third shallow bowl combine breadcrumbs, paprika, garlic powder, salt, and black pepper.

Bread the chicken

Dredge each cutlet in flour, shaking off excess, then dip into the egg mixture, then press into the breadcrumb mixture to fully coat. Place breaded cutlets on a plate and let rest 5 minutes to adhere.

Cook the chicken

Heat a large skillet over medium heat and add vegetable oil so it covers the pan surface. When oil is hot (shimmering but not smoking), add breaded cutlets in a single layer (work in batches if needed). Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper-towel-lined plate.

Slice cooked chicken

Let the cutlets rest 2-3 minutes, then slice each into 1/2-inch strips for filling the quesadilla.

Prepare sauce

In a small saucepan over low heat combine the chosen sauce (buffalo or BBQ) with the butter. Heat gently, stirring, until butter is melted and sauce is glossy. Remove from heat.

Toss chicken with sauce

Place the sliced cooked chicken into a bowl and pour about 3/8 cup (6 tbs) of the warmed sauce over it. Toss to coat evenly. Reserve remaining sauce for dipping or brushing.

Assemble the dillas

Heat a large nonstick or cast-iron skillet over medium-low. Place one tortilla on a clean work surface. On half the tortilla evenly sprinkle a quarter of each shredded cheese (about 1/2 cup total cheese per quesadilla), add a quarter of the sauced chicken strips, scatter some chopped celery if using, and a few green onion slices. Fold the other half of the tortilla over to close. Repeat to assemble remaining quesadillas.

Cook the dillas

Brush the skillet lightly with a little oil or butter. Cook each folded tortilla 2-3 minutes per side over medium-low heat until cheese is melted and the exterior is golden and crisp. Press gently with a spatula for even contact. If needed, lower heat to avoid burning and allow longer for cheese to melt. Remove to a cutting board and let rest 1 minute before slicing into 3 wedges.

Serve

Plate the buffalo chicken dillas, brush or drizzle with reserved sauce if desired, and sprinkle additional green onions on top.

Make blue cheese dip

In a small bowl combine blue cheese crumbles, mayonnaise, sour cream (or Greek yogurt), lemon juice, salt, and black pepper. Stir until smooth with some visible blue cheese chunks. Adjust seasoning to taste. If you prefer a thinner dip, stir in 1-2 teaspoons of milk.

Serve with dillas

Serve the blue cheese dip alongside the sliced dillas for dipping. Offer extra sauce on the side and garnish plates with additional celery sticks and green onion if desired.