Buffalo Chicken Quesadilla
Buffalo Chicken Quesadilla is made with a hot wing buffalo ranch chicken and melted jack cheese in a buttery tortilla and cooked until golden brown.
Servings: 4
Ingredients
- 2 1/2 cups Shredded Seasoned Chicken*
- 1/2 cup Buffalo Sauce
- 3 Tablespoons Ranch Dressing
- 2 1/2 to 3 cups Monterey Jack Cheese or Mexican Cheese Blend (freshly grated)
- 3-4 Flour Tortillas
- Butter
Optional Garnishes:
- Mexican Crema
- Fresh Cilantro
- Green Onions, sliced
Instructions
- Start by shredding the chicken and placing it in a bowl. I love to use rotisserie chicken to cut down on a step. Add in buffalo sauce and ranch dressing and stir it together until the chicken is coated.
- Spread the buffalo chicken mixture on half of a flour tortilla and top it with a generous amount of cheese. Fold in half.
- Heat a large skillet or griddle over medium heat. Add a slab of butter and let it start to melt and place the folded tortilla in the skillet. Heat for 3-5 minutes per side or until the cheese is melted and the tortilla is a light golden brown color. Make sure the pan isn't too hot or the tortilla will become too brown before the cheese melts. If so, reduce heat to medium-low.
- Serve with sour cream or Mexican crema, fresh cilantro, and green onions, if so desired.
Notes
- I suggest a rotisserie chicken. You may use poached, shredded chicken as well.