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 caloriescarbohydrate: 28.4 gcholesterol: 109.3 mgfat: 25 gfiber: 3.4 gprotein: 34.7 gsaturatedFat: 9.2 gservingSize: -sodium: 666.7 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Buffalo Chicken Quesadillas
Directions
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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.
Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.
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.
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.
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.