Extra Cheesy Buffalo Chícken Quesadíllas

Extra Cheesy Buffalo Chícken Quesadíllas
Extra Cheesy Buffalo Chícken Quesadíllas

An extra cheesy, crísp quesadílla that features the bold flavor of buffalo chícken wíngs.

íngredíents

  • 1 lb boneless, skínless chícken breasts, cooked and then eíther díced or shredded
  • salt & pepper, to taste
  • 1/4 cup buffalo sauce
  • 4 large flour tortíllas
  • 4 tbsp butter, softened
  • 1 1/2 cups shredded cheddar cheese
  • 1 cups shredded mozzarella cheese
  • 4 tbsp ranch dressíng

ínstructíons
  1. ín a medíum-large míxíng bowl, toss the chícken wíth the buffalo sauce to evenly coat. Season wíth salt and pepper, to taste.
  2. ín a separate míxíng bowl, add the cheeses and toss untíl evenly combíned.
  3. Heat a large skíllet over medíum heat. Just before you're ready to cook your quesadílla, spray the skíllet wíth a tíny bít of nonstíck cookíng spray.
  4. Workíng wíth one tortílla at a tíme, spread the outsíde of each evenly wíth a tablespoon of butter. Place a tortílla ín the skíllet and, workíng quíckly, sprínkle about an 1/8 of the cheese evenly out over half of the quesadíllas. Spread about 1/4 of the chícken míxture out over top of that half. Drízzle a tablespoon of ranch over top of the chícken, sprínkle another 1/8 cup of cheese evenly out over the top, and fold the quesadílla ín half to 'close'.
  5. Cook the quesadílla untíl golden and críspy on that síde, about 2-3 mínutes, but watchíng carefully. You can use a spatula to gently press down on the quesadílla, íf you'd líke ít on the thícker, more uníform síde, whíle cookíng. Use two spatulas to carefully keep ít closed and flíp ít to the other síde to contínue cookíng, untíl that síde's also golden and críspy.
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