Buffalo Chicken Quesadillas recipe

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Ingredients

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

Nutrition Info

477.3 calories
carbohydrate: 28.4 g
cholesterol: 109.3 mg
fat: 25 g
fiber: 3.4 g
protein: 34.7 g
saturatedFat: 9.2 g
servingSize: -
sodium: 666.7 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.

  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.

  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.

  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.

Recipe Yield

4 quesadillas

Recipe Note

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!

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