Buffalo Chicken Toaster Quesadilla Recipe By Tasty Food

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

Time 19m

Number Of Ingredients 10

Ingredients

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

Ready in 1 hour, these quesadillas feature chicken breasts, crumbled blue cheese and a taste punch of red pepper sauce.

Provided by Stephanie Wise

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

2 lb boneless skinless chicken breasts, cut in half
1/4 cup Frank's™ RedHot™ Original cayenne pepper sauce
6 teaspoons olive oil
6 flour tortillas (10 inch)
1 cup plus 2 tablespoons shredded mozzarella, Cheddar or Monterey Jack cheese
3/4 cup crumbled blue cheese
Blue cheese dressing, if desired
Celery sticks, if desired

Steps:

Fill large saucepan halfway with water; heat to boiling. Add chicken; cook uncovered 15 to 20 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from water to large bowl; shred with 2 forks.
Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.
In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Place 1 tortilla in skillet; on half of tortilla, sprinkle 3 tablespoons mozzarella cheese, 2 tablespoons blue cheese and 1/2 cup shredded chicken. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted. Remove quesadilla to plate; cover to keep warm. Repeat with remaining oil, tortillas, cheese and chicken.
Cut each quesadilla into 4 wedges. Serve with blue cheese dressing and celery sticks.

Nutrition Facts : ServingSize 1 Serving

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