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Hot Buffalo Chicken Quesadilla
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Serves 4 |
A spicy, savory and cheesy masterpiece.
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Ingredients:
8 tortillas, 8-inch
3 cooked chicken breasts, shredded
1 cup buffalo wing sauce
8 oz shredded Monterey Jack cheese
8 oz shredded cheddar cheese
Ranch dressing, for serving
Directions:
Place cooked chicken into a mixing bowl. Pour buffalo wing sauce over top and coat evenly.
Bring a large skillet to medium heat. Place one tortilla in the center. Add a small amount of shredded Monterey Jack and cheddar cheeses. Add 1/4 of the chicken and sprinkle a small amount of both cheeses. Place a second tortilla on top and gently press down. Cook for about 5 minutes, when just turning golden brown and the cheese has melted. Flip and cook for another 5 minutes.
Remove quesadilla from the skillet, cover with aluminum foil, and repeat the process to quesadillas.
Slice each quesadilla into quarters and serve warm with ranch dressing for dipping.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Hot Buffalo Chicken Quesadilla
Serves 4
Ingredients:
8 tortillas, 8-inch
3 cooked chicken breasts, shredded
1 cup buffalo wing sauce
8 oz shredded Monterey Jack cheese
8 oz shredded cheddar cheese
Ranch dressing, for serving
Directions:
Place cooked chicken into a mixing bowl. Pour buffalo wing sauce over top and coat evenly.
Bring a large skillet to medium heat. Place one tortilla in the center. Add a small amount of shredded Monterey Jack and cheddar cheeses. Add 1/4 of the chicken and sprinkle a small amount of both cheeses. Place a second tortilla on top and gently press down. Cook for about 5 minutes, when just turning golden brown and the cheese has melted. Flip and cook for another 5 minutes.
Remove quesadilla from the skillet, cover with aluminum foil, and repeat the process to quesadillas.
Slice each quesadilla into quarters and serve warm with ranch dressing for dipping.
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