Buffalo Chicken Quesadilla

Follow our step-by-step guide on how to make Buffalo Chicken Quesadilla.

1. Step 1

   In a medium-sized pot, place the chicken tenders and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the chicken simmer until fully cooked, about 6 to 8 minutes. Drain the chicken and transfer it to a cutting board. Shred or cut the chicken into bite-sized pieces as desired.

2. Step 2

   In a skillet, heat the olive oil over medium heat. Add the diced shallot and cook until it becomes soft and translucent, approximately 5 minutes.

3. Step 3

   In a mixing bowl, combine the softened cream cheese, ranch dressing, Buffalo sauce, and cooked shallots. Mix until the mixture is creamy and well combined. Add the shredded chicken and season with salt and pepper to taste.

4. Step 4

   Take a tortilla and spread a generous amount of the Buffalo chicken mixture on one half. Top with shredded Colby-Monterey Jack cheese and Gouda cheese. Fold the tortilla over to create a quesadilla. Repeat this process with the remaining tortillas, chicken mixture, and cheese.

5. Step 5

   Heat a skillet over medium heat. Place one quesadilla in the skillet and cook until the bottom is golden brown, about 3 minutes. Carefully flip the quesadilla and cook the other side until it is crisp and the cheese has melted, about 3 more minutes. Repeat with the remaining quesadillas.