Extra Cheesy Buffalo Chicken Quesadillas
Buffalo chicken quesadillas are a mash up of your favorite wing flavors and the ooey, gooey Tex Mex treat. A delightful combination of shredded buffalo chicken and tons of cheese gets sandwiched between flour tortillas and cooked to melty perfection.
Servings: 4
Calories: 649kcal
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and then either diced or shredded
- salt & pepper, to taste
- 1/4 cup buffalo sauce
- 1 8 oz pkg cream cheese softened (optional)
- 4 large flour tortillas
- 4 tbsp butter, softened
- 1 1/2 cups shredded cheddar cheese
- 1 cups shredded mozzarella cheese
- 4 tbsp ranch dressing
Instructions
- In a medium-large mixing bowl, add the chicken with the buffalo sauce, and cream cheese if using, and mix together until evenly combined. Season with salt and pepper, to taste.1 lb boneless, skinless chicken breasts, cooked and then either diced or shredded, 1/4 cup buffalo sauce, 1 8 oz pkg cream cheese, salt & pepper, to taste
- In a separate mixing bowl, add the cheeses and toss until evenly combined.1 1/2 cups shredded cheddar cheese, 1 cups shredded mozzarella cheese
- Heat a large skillet over medium heat. Just before you're ready to cook your quesadilla, spray the skillet with a tiny bit of nonstick cooking spray.
- Working with one tortilla at a time, spread the outside of each evenly with a tablespoon of butter. Place a tortilla in the skillet and, working quickly, sprinkle about an 1/8 of the cheese evenly out over half of the quesadillas. Spread about 1/4 of the chicken mixture out over top of that half. Drizzle a tablespoon of ranch over top of the chicken, sprinkle another 1/8 cup of cheese evenly out over the top, and fold the quesadilla in half to 'close'.4 large flour tortillas, 4 tbsp butter, softened, 4 tbsp ranch dressing
- Cook the quesadilla until golden and crispy on that side, about 2-3 minutes, but watching carefully. You can use a spatula to gently press down on the quesadilla, if you'd like it on the thicker, more uniform side, while cooking. Use two spatulas to carefully keep it closed and flip it to the other side to continue cooking, until that side's also golden and crispy.
- Remove the cooked quesadilla to a cutting board to rest, and repeat with the remaining ingredients.
- Use a sharp pizza cutter to into 3-4 wedges/slices, and serve with additional ranch dressing or buffalo sauce, as desired.
Notes
- You can use a spatula to gently press down on the quesadilla, if you'd like it on the thicker, more uniform side, while cooking.
- Feel free to substitute your favorite cheese or use all cheddar or all mozzarella if you'd rather.
- Also the cream cheese is an optional addition, although it really does add that perfect extra creamy factor to these. You can always use less than 8 ounces if you're trying to cut off some calories.
- Prefer blue cheese dressing? Use that instead of ranch.
Nutrition
Calories: 649kcal | Carbohydrates: 18g | Protein: 44g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 175mg | Sodium: 1501mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 1.9mg | Calcium: 492mg | Iron: 1.9mg