Buffalo Chicken Toaster Quesadilla Recipe By Tasty

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BUFFALO CHICKEN QUESADILLAS



Buffalo Chicken Quesadillas image

Buffalo Chicken Quesadillas loaded with rotisserie chicken, buffalo sauce, ranch, and lots of cheese. These DELICIOUS extra crispy quesadillas are SO easy to make and are ready in just 15 minutes!

Provided by Layla

Categories     Appetizer     Dinner

Time 19m

Number Of Ingredients 10

2 cups shredded rotisserie chicken
1/2 cup buffalo wing sauce
2 tablespoons ranch dressing
2 teaspoons canola oil
1/8 cup cilantro (optional)
1/4 teaspoon salt
1/8 teaspoon pepper
4 flour tortillas (10 inches)
2 cups 8 ounces shredded Mexican cheese blend
1/4 sour cream for dipping

Steps:

  • Heat skillet to medium heat, In a small bowl, toss chicken, buffalo sauce, ranch, cheese, salt & pepper, and cilantro.
  • Lightly grease pan with olive, Place tortilla on pan, top with 1/4 of chicken mixture and fold in half. Allow to cook for 2 minutes and flip for 2 minutes on the other side. Remove from heat and repeat the process for all four tortillas. Cut each quesadillas into 4 portions, makes 16 slices.
  • In a small bowl, mix sour cream, garnish with cilantro and serve with the quesadillas as a dip.
  • Enjoy!

Nutrition Facts : ServingSize 1 quesadilla (4 slices), Calories 449 kcal, Carbohydrate 17 g, Protein 31 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 110 mg, Sodium 1939 mg, Fiber 1 g, Sugar 2 g

BUFFALO CHICKEN QUESADILLAS



Buffalo Chicken Quesadillas image

This is an easy way to serve up a quick dinner with a lot of flavor! No need to use oil or butter to toast each side of the quesadilla, but you can if you'd like. I prefer a dry heat. Tortillas made with a corn-flour mixture work best. Serve with either Buffalo sauce, ranch dressing, or sour cream!

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 35m

Yield 4

Number Of Ingredients 10

1 pound chicken tenders
½ tablespoon olive oil
1 shallot, diced
2 ounces cream cheese, softened to room temperature
¼ cup ranch dressing
⅛ cup Buffalo sauce
salt and ground black pepper to taste
½ (1 inch) cube shredded Colby-Monterey Jack cheese
½ cup shredded Gouda cheese
8 (6 inch) tortillas, or more as needed

Steps:

  • 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.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 28.4 g, Cholesterol 109.3 mg, Fat 25 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 666.7 mg, Sugar 1.8 g

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