Buffalo Chicken Quesadillas

This is an easy way to serve up a quick dinner with a lot of flavor! No need to use oil or butter to toast each side of the quesadilla, but you can if you'd like. I prefer a dry heat. Tortillas made with a corn-flour mixture work best. Serve with either Buffalo sauce, ranch dressing, or sour cream!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 477 Calories

Ingredients

• salt and ground black pepper to taste
• 1 pound chicken tenders
• ½ tablespoon olive oil
• ½ cup shredded Gouda cheese
• ¼ cup ranch dressing
• 1 shallot, diced
• 2 ounces cream cheese, softened to room temperature
• ⅛ cup Buffalo sauce
• ½ (1 inch) cube shredded Colby-Monterey Jack cheese
• 8 (6 inch) tortillas, or more as needed

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.