Ingredients:
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1/2 cup hot sauce (like Frank’s Red Hot)
- 2 tablespoons ranch dressing or blue cheese dressing
- 1/4 cup chopped green onions (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quesadillas:
- 1 tablespoon olive oil
- 8 large flour tortillas
- 2 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
Optional Toppings:
- Sour cream
- Blue cheese crumbles
- Chopped fresh cilantro
- Sliced avocado
Instructions:
- Make the filling: In a medium bowl, combine the shredded chicken, hot sauce, ranch or blue cheese dressing, chopped green onions (if using), salt, and pepper. Toss to coat evenly.
- Heat the skillet: Warm a large skillet or griddle over medium heat. Add a drizzle of olive oil.
- Assemble the quesadillas: Place one tortilla on the warmed skillet. Sprinkle with a generous layer of cheese, followed by a portion of the buffalo chicken mixture. Top with another layer of cheese. Place another tortilla on top.
- Cook the quesadillas: Cook the quesadilla for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Carefully flip using a spatula.
- Repeat: Continue the process with the remaining tortillas and filling.
- Cut and serve: Slice each quesadilla into wedges. Serve immediately with your desired toppings like sour cream, blue cheese crumbles, cilantro, and/or avocado.
Tips:
- Adjust the spice level: For a milder flavor, use less hot sauce and more ranch. For extra heat lovers, add more hot sauce or a pinch of cayenne pepper.
- Toppings galore: Experiment with different toppings like crumbled bacon, sliced jalapeños, or diced tomatoes.
- Oven method: You can also bake the quesadillas. Assemble, then bake in a preheated oven at 400°F (200°C) for 10-15 minutes, flipping once halfway through, until golden and crispy.
Enjoy your hot and cheesy Buffalo Chicken Quesadillas!
