Buffalo Chicken Quesadilla (Print)
Buffalo chicken and cheese meld in golden tortillas for a crispy, zesty treat.
# Ingredients:
01 -
2 cups finely shredded rotisserie chicken breast
02 -
¾ cup buffalo wing sauce, Sweet Baby Ray’s brand
03 -
4 soft taco-sized flour tortillas (8-inch diameter)
04 -
2 cups shredded colby-jack cheese
05 -
2 to 3 tablespoons unsalted butter, room temperature
→ Optional Garnish and Dippers
06 -
Thinly sliced green onions
07 -
Bottled blue cheese dressing
08 -
Bottled ranch dressing
# Directions:
01 -
In a large mixing bowl, stir together the finely shredded chicken and buffalo wing sauce until fully combined.
02 -
Lay out a flour tortilla on a clean work surface. Spread ½ cup of the chicken mixture onto half of the tortilla, top with ½ cup shredded cheese, then fold over and press lightly to close. Repeat with the remaining tortillas until all quesadillas are assembled.
03 -
Heat a large non-stick skillet over medium to medium-low heat. Add 1 tablespoon butter to the skillet. Once melted, place two quesadillas in the skillet and cook for 1 ½ to 2 ½ minutes, or until golden brown. Flip carefully and cook for an additional 1 ½ to 2 ½ minutes, until the cheese melts and tortillas are golden. If needed, add ½ tablespoon butter to evenly brown the second side. Adjust skillet temperature as necessary to avoid burning.
04 -
Remove the cooked quesadillas from the skillet and place them on a cutting board. Repeat with the remaining quesadillas. Use a sharp knife to cut each quesadilla into halves, forming triangles. Garnish with green onions and serve with a side of ranch or blue cheese dressing, if desired.