Easy Buffalo Chicken Quesadillas Recipe 425 Food

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!

BUFFALO CHICKEN QUESADILLAS

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.

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:

• 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.

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 425°.
• Combine first four ingredients to make a ranch dip. divide in half and mix half with the wing sauce. Set aside.
• Chop chicken strips into pieces about 1/2 inch long.
• Spray one side of 2 tortillas with Pam, then place sprayed side down on aluminum foil. Put foil on cookie sheet.
• Spread each of the two tortillas with half of the ranch dip/wing sauce mixture.
• Top with chicken, then onions, then cheese.
• Spread remaining 2 tortillas with the ranch dip, then place one tortilla, dip side down, on top of each tortilla/chicken pile. Spray top of each quesadilla with Pam.
• Place in oven and bake for 10 - 15 minutes until a bit browned.
• Cut each quesadilla into fourths if serving as a main dish or into eighths if serving as an appetizer. Serve with desired toppings.

CHICKEN QUESADILLAS

Steps:

• Place one tortilla in fry pan sprayed with cooking spray.
• Scoop one tablespoon of salsa onto tortilla and spread over to cover it (not too much).
• Layer 1/2 each of the cheese, chicken and green onion.
• Place another tortilla on top, spray tortilla with cooking spray.
• Heat until golden brown, then turn over and brown other side.
• Repeat with remaining tortillas and ingredients.
• Slice in pie wedges.
• Serve with salsa.