Classic buffalo chicken flavors mixed together and grilled between two crunchy tortillas makes the perfect Grilled Buffalo Chicken Quesadillas.
Heat the grill on medium/high. Spray grill top with nonstick spray or brush with oil.
Sprinkle salt and pepper on the tops and bottoms of your chicken breasts. Place on grill and close. Cook 5-6 minutes per side, or until cooked through (times will vary depending on heat level). Remove. Using a fork and knife, chop chicken into bite sized pieces.
In a large bowl, combine chicken, buffalo sauce, celery, carrots, colby jack cheese, and bleu cheese crumbles.
With tortillas open, add mixture to half the tortilla spreading in an even layer. Fold the other half over the top and lightly press down to secure. Repeat for all tortillas. Brush olive oil over one side, and place that side DOWN on the grill. Brush the top side once set on the grill. Repeat for all. Cook 2-3 minutes per side*, or until lightly crisped and cheese is melted. Watch carefully so avoid burning. Remove and set aside.
Cut quesadillas in half. Serve topped with parsley, green onions, and ranch. Enjoy!
*I prefer to close the grill top to cook the inside of the quesadilla faster, however it will cook quickly so keep a close eye on it to prevent burning.
Don't like bleu cheese? Leave it off!