Buffalo Chicken Quesadillas

1

To reduce the spiciness and to make more creaminess, my younger kids like to dip the quesadilla in sour cream. 

AuthorJessica F.
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Yields15 Servings
 1.50 lbs boneless, skinless chicken breasts
 1 cup shredded chedder cheese
 2 ½ tbsp Sweet Baby Ray's Buffalo Wing SauceAdd more if you prefer more spiciness.
 ½ cup ranch salad dressingAdd more if you prefer less spiciness.
 15 small flour tortillas
1

Cook chicken breasts as you prefer.

2

Once cooked, shred chicken, and combine in a large bowl with buffalo sauce, ranch dressing, and shredded cheese.

3

Preheat skillet

4

Place about 3 heaping tablespoons of chicken mixture on 1/2 of a tortilla, fold the tortilla over, and place in a skillet.

5

When one side of the quesadilla is warm enough to brown one side of the quesadilla and start melting the cheese, flip the quesadilla over to the other side to repeat.

CategoryCuisineCooking Method,

Ingredients

 1.50 lbs boneless, skinless chicken breasts
 1 cup shredded chedder cheese
 2 ½ tbsp Sweet Baby Ray's Buffalo Wing SauceAdd more if you prefer more spiciness.
 ½ cup ranch salad dressingAdd more if you prefer less spiciness.
 15 small flour tortillas

Directions

1

Cook chicken breasts as you prefer.

2

Once cooked, shred chicken, and combine in a large bowl with buffalo sauce, ranch dressing, and shredded cheese.

3

Preheat skillet

4

Place about 3 heaping tablespoons of chicken mixture on 1/2 of a tortilla, fold the tortilla over, and place in a skillet.

5

When one side of the quesadilla is warm enough to brown one side of the quesadilla and start melting the cheese, flip the quesadilla over to the other side to repeat.

Buffalo Chicken Quesadillas

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