Buffalo chicken quesadillas are an easy way to serve up a quick dinner with a lot of flavor. Serve them 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 in a medium pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low; simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain; transfer tenders to a cutting board and cut or shred as desired.
Step 2
Heat oil in a skillet over medium heat; cook shallot until soft and translucent, about 5 minutes.
Step 3
Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl until creamy. Stir in chicken; season with salt and black pepper.
Step 4
Spread some Buffalo chicken mixture on 1 tortilla; top with some Gouda and Colby-Jack cheeses. Cover with a second tortilla; set aside. Repeat with remaining tortillas, chicken mixture, and cheeses.
Step 5
Heat a skillet over medium heat. Add 1 quesadilla; cook until browned on 1 side, about 3 minutes. Carefully flip; cook until tortilla is crisp and cheese melted, about 3 minutes more. 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
