Description
This is an easy way to serve up a quick dinner with a lot of flavor! No need to use oil or butter to toast each side of the quesadilla, but you can if you’d like. I prefer a dry heat. Tortillas made with a corn-flour mixture work best. Serve with either Buffalo sauce, ranch dressing, or sour cream!
Ingredients
- 1 pound chicken tenders
- ½ tablespoon olive oil
- 1 shallot, diced
- 2 ounces cream cheese, softened to room temperature
- ¼ cup ranch dressing
- ⅛ cup Buffalo sauce
- salt and ground black pepper to taste
- ½ (1 inch) cube shredded Colby-Monterey Jack cheese
- ½ cup shredded Gouda cheese
- 8 (6 inch) tortillas, or more as needed
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4