I made these and used hot sauce instead of wing sauce, and a few tablespoons of fat free plain yogurt instead of ranch dressing. They came out really great!
I lived on quesadillas throughout high school summers…they are so fast and easy, and warm sandwich beats cold one any day!
I love your idea of making a creative filling ahead of time…right now my husband and I are on opposite schedules and finding time and motivation to cook with a toddler can be a little difficult. This should do the trick!
Finally had the chance to make the buffalo chicken quesadillas and they were delicious. I baked them for ten minutes and they crisped up beautifully. Thank you for sharing your delicious recipe.
These look great Layla! We love buffalo chicken and they sound awesome in these quesadillas! Love how simple and quick they sound to whip up too 🙂.
That looks amazeballs! I loves me anything buffalo! 😀 I made my husband hooters buffalo shrimp for his football food yesterday – so good!
1 pound chicken tenders
1/2 tablespoon olive oil
1 shallot, diced
2 ounces cream cheese, softened to room temperature
1/4 cup ranch dressing
1/8 cup Buffalo saucesalt and ground black pepper to taste
1/2 (1 inch) cube shredded Colby-Monterey Jack cheese
1/2 cup shredded Gouda cheese8 (6 inch) tortillas, or more as needed.
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.