Buffalo Chicken Quesadillas

Instructions

1. Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
2. Sprinkle chicken with pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer to a clean cutting board and shred with 2 forks.
3. Meanwhile, combine blue cheese, yogurt, mayonnaise, 2 tablespoons vinegar, hot sauce and cayenne in a medium bowl. Add the shredded chicken and stir to coat. Divide the chicken mixture among tortillas, arranging it on the lower half of each, and fold closed.
4. Heat 2 teaspoons oil in a large skillet over medium-high heat. Reduce heat to medium and add 2 quesadillas. Cook, turning once, until browned on both sides, 3 to 6 minutes total. Repeat with 2 teaspoons oil and the remaining quesadillas.
5. Combine celery, carrot and scallions with the remaining 1 tablespoon oil and 2 teaspoons vinegar in a medium bowl. Serve the quesadillas with the slaw.