Buffalo Chicken Quesadillas
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Buffalo Chicken Quesadillas

1. Chicken tenders - 1 pound
2. Olive oil - ½ tablespoon
3. Shallot, diced - 1
4. Cream cheese, softened to room temperature - 2 ounces
5. Ranch dressing - ¼ cup
6. Buffalo sauce - ⅛ cup
7. Salt and ground black pepper to taste - ⅛ cup
8. Shredded Colby-Monterey Jack cheese - ½ (1 inch) cube
9. Shredded Gouda cheese - ½ cup
10. Tortillas, or more as needed - 8 (6 inch)

How to cook deliciously - Buffalo Chicken Quesadillas

1. Stage

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. Stage

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

3. Stage

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. Stage

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. Stage

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.