Easy Buffalo Chicken Quesadilla Food

ULTIMATE CHICKEN QUESADILLA

Steps:

• 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
• 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
• 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.

EASY BUFFALO CHICKEN QUESADILLA

Steps:

• Heat a skillet over medium-high heat. Place tortilla onto skillet and top with Oaxaca cheese. Drizzle on Buffalo sauce and ranch dressing. Place chicken one half of the tortilla and cook until cheese is melted, 2 to 4 minutes.
• Fold the tortilla in half, enclosing the filling. Flip once in the pan, and cook until both sides are golden brown, about 3 minutes more.
• Remove from skillet and cut quesadilla into 4 triangles.

BUFFALO CHICKEN QUESADILLAS

Steps:

• Preheat oven to 350°. In a small bowl, toss chicken with wing sauce. In a large skillet, heat oil over medium-high heat. Add onion, celery, salt and pepper; cook and stir until onion is tender., Place two tortillas on an ungreased baking sheet; top with chicken and onion mixtures. Sprinkle with Mexican cheese and olives. Top with remaining tortillas. Bake 8-10 minutes or until golden brown and cheese is melted., In a small bowl, mix sour cream and blue cheese. Serve quesadillas with celery leaves, blue cheese sauce and, if desired, additional wing sauce.

CHICKEN QUESADILLAS

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

BUFFALO CHICKEN QUESADILLAS

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.

BUFFALO CHICKEN QUESADILLAS

Steps:

• In a medium bowl, combine the chicken, buffalo sauce, and cheese. Divide the mixture onto 4 tortillas, spreading as evenly as possible on half of each tortilla. Fold each tortilla in half - with the empty side covering the filling.
• Heat a large non-stick griddle or skillet over medium-high heat. Place the quesadillas onto the griddle without overcrowding - you may need to work in batches. Cook until the bottom is slightly browned, about 3-4 minutes. Carefully flip the quesadilla over using a spatula. Continue to cook on the other side until slightly browned. Remove from the heat. Repeat with any remaining quesadillas.
• Cut each quesadilla into quarters. Serve with Blue Cheese or Ranch and celery sticks.

BUFFALO CHICKEN QUESADILLAS

Steps:

• Mix hot pepper sauce with melted butter and toss with chicken.
• Layer chicken mixture and cheese on 4 tortillas, dividing evenly.
• Cover with a top tortilla.
• In a grill pan or non stick skillet, cook each one for 3 to 5 minutes until toasted and cheese melts.
• Cut into quarters to serve.
• Serve with blue cheese dressing, if desired.

BUFFALO CHICKEN BACON QUESADILLAS

Steps:

• Preheat the oven to 375F.
• In a skillet on the stovetop, cook 6 pieces of bacon and set aside on a paper towel lined plate.
• Break into smaller, one inch pieces.
• To the same skillet add chicken that has been cut into 1-inch cubes, sprinkling the seasoning mix on top.
• Cook for about 5 minutes until chicken is cooked through.
• On a baking sheet, lay two burrito sized tortillas down.
• Sprinkle a quarter of the shredded cheese on top of each of the two tortillas.
• Add the bacon and chicken evenly between the two.
• Drizzle 2 Tablespoons each of Buffalo Sauce and Ranch dressing to each quesadilla.
• Top with remaining cheese and tortilla shell.
• Bake for 7 minutes, flipping half way through with a wide spatula.
• Each large quesadilla can be cut into 8 pieces.
• Garnish with chopped chives and more dipping sauces.

BUFFALO CHICKEN QUESADILLAS

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!