Buffalo Chicken Quesadillas

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

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.
Buffalo Chicken Quesadillas

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

Categories

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