Easy Buffalo Chicken Quesadillas
Easy Buffalo Chicken Quesadillas might be just the Mexican recipe you are searching for. One portion of this dish contains around 24g of protein, 21g of fat, and a total of 336 calories. This recipe serves 8. For $1.48 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up unsalted butter, flour tortillas, shredded mexican cheese blend, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. 2376 people were glad they tried this recipe. It works well as an affordable main course. It is brought to you by Everyday Dishes. With a spoonacular score of 57%, this dish is pretty good. Similar recipes are Buffalo Chicken Quesadillas, Buffalo Chicken Quesadillas, and Buffalo Chicken Quesadillas.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
ranch dressing, or blue cheese dressing, for dipping
6 flour tortillas
1/2 cup red pepper sauce, such as Frank's RedHot® or sriracha
3 cups Monterey Jack cheese, or Mexican cheese blend
3 cups boneless, skinless chicken breast, cooked and cubed
1/4 cup unsalted butter, melted
Equipment:
mixing bowl
grill pan
frying pan
spatula
cutting board
Cooking instruction summary:
Place cooked chicken into a medium-sized mixing bowl then set aside. In a separate bowl, stir together melted butter and pepper sauce until completely combined. Pour sauce over cubed chicken then stir until chicken is coated completely in the sauce. Set aside.Place a large non-stick skillet or grill pan over medium-low heat then let a few seconds pass so skillet can come to temperature. Coat surface lightly with cooking spray. Alternatively, you can brush a light amount of butter into the pan. Place a flour tortilla into the skillet then immediately add cup shredded cheese to cover one-half of the tortilla. Spread 1/2 cup buffalo chicken on top of the cheese then fold the uncovered half of tortilla on top of the chicken and cheese.Press down on the quesadilla using a spatula to force cheese and chicken into contact with heat, sealing the top and bottom together. Let tortilla cook on the first side for 23 minutes, until golden brown and crispy.Flip quesadilla then cook for 23 minutes until golden brown and crispy on the opposite side. If the tortilla becomes too brown before the cheese melts, lower the temperature. The objective is for the cheese to be completely melted and gooey while at the same time becoming golden and crispy. Generally, if you have the patience for it, lower heat is better.Transfer quesadilla to a cutting board, cut into wedges then serve with plenty of ranch or blue cheese dressing for dipping. Enjoy!
Step by step:
1. Place cooked chicken into a medium-sized mixing bowl then set aside. In a separate bowl, stir together melted butter and pepper sauce until completely combined.
2. Pour sauce over cubed chicken then stir until chicken is coated completely in the sauce. Set aside.
3. Place a large non-stick skillet or grill pan over medium-low heat then let a few seconds pass so skillet can come to temperature. Coat surface lightly with cooking spray. Alternatively, you can brush a light amount of butter into the pan.
4. Place a flour tortilla into the skillet then immediately add cup shredded cheese to cover one-half of the tortilla.
5. Spread 1/2 cup buffalo chicken on top of the cheese then fold the uncovered half of tortilla on top of the chicken and cheese.Press down on the quesadilla using a spatula to force cheese and chicken into contact with heat, sealing the top and bottom together.
6. Let tortilla cook on the first side for 23 minutes, until golden brown and crispy.Flip quesadilla then cook for 23 minutes until golden brown and crispy on the opposite side. If the tortilla becomes too brown before the cheese melts, lower the temperature. The objective is for the cheese to be completely melted and gooey while at the same time becoming golden and crispy. Generally, if you have the patience for it, lower heat is better.
7. Transfer quesadilla to a cutting board, cut into wedges then serve with plenty of ranch or blue cheese dressing for dipping. Enjoy!
Nutrition Information:
covered percent of daily need
