Homemade Buffalo chicken quesadillas is an easy way to serve up a quick dinner with a lot of flavor! Serve with Buffalo sauce, ranch dressing, or sour cream.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
477 Calories
Recipe Instructions
Step 1
Place chicken tenders into a medium-sized pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low and simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain chicken tenders. Transfer to a cutting board and cut or shred as desired.
Step 2
Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.
Step 3
Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl; mix until creamy. Add cooked chicken and season with salt and pepper.
Step 4
Spread Buffalo chicken mixture onto a tortilla and top with Colby-Monterey Jack cheese and Gouda cheese. Cover with a second tortilla and set quesadilla aside. Repeat with remaining tortillas, chicken mixture, and cheese.
Step 5
Heat a skillet over medium heat. Add 1 quesadilla and cook until browned on 1 side, about 3 minutes. Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes. Repeat with remaining quesadillas.
Ingredients
salt and ground black pepper to taste
1 pound chicken tenders
1 shallot, diced
2 ounces cream cheese, softened to room temperature
8 (6 inch) tortillas, or more as needed
0.25 cup ranch dressing
0.5 tablespoon olive oil
0.5 cup shredded Gouda cheese
0.125 cup Buffalo sauce
0.5 (1 inch) cube shredded Colby-Monterey Jack cheese
