Nothing satisfies quite like Buffalo chicken dip. It’s tangy, creamy, and just spicy enough to have you reaching for ranch without searing a hole through your tongue. But what happens when you take that delicious creamy goodness, mix it with Monterey Jack cheese, and stuff it inside a flour tortilla? Magic, that’s what happens. And magic has never tasted so good.
Serve these quesadillas on game day, for lunch, for dinner, or maybe even for breakfast if you’re feeling adventurous. Just think, you’re only 20 minutes away from total bliss.
Optional Add-Ins
I see absolutely nothing wrong with cheesy chicken for dinner, but if you’re craving some veggies or simply want to bulk up the quesadillas, add some drained and rinsed canned black or pinto beans, thawed frozen corn, or any mix of cooked zucchini, onions, or bell peppers.
Use pepper Jack cheese if you want a kick! Also, feel free to serve this with blue cheese dressing on the side.
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Quesadilla Party!
Store-bought shredded cheese has a starch coating that prevents the strands from clumping. To promote even melting, I suggest buying a block of cheese and shredding it yourself.
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2 cups shredded rotisserie chicken
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2/3 cup sour cream, plus more for serving
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1/3 cup Buffalo-style hot sauce (such as Frank’s RedHot Buffalo Wings)
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6 ounces Monterey Jack Cheese, shredded (about 1 1/2 cups)
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4 (8–inch) flour tortillas
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2 tablespoons olive oil, divided
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Combine the quesadilla ingredients:
In a medium bowl, stir together chicken, sour cream, hot sauce, and Monterey Jack.
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
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Assemble the quesadillas:
Spread a quarter of the chicken mixture evenly over half of each tortilla. Fold the tortillas in half.
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
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Cook the quesadillas:
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 2 quesadillas; cook, flipping once, until golden brown in spots and crisp, about 2 minutes per side, adjusting heat as needed to prevent over-browning.
Transfer to a plate and cover loosely with aluminum foil to keep warm. Wipe the skillet clean. Repeat with the remaining 1 tablespoon oil and the remaining 2 quesadillas.
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
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Serve the quesadillas:
Serve quesadillas with additional sour cream, if desired. Refrigerate leftovers for up to 2 days.
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Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
| Nutrition Facts (per serving) | |
|---|---|
| 521 | Calories |
| 32g | Fat |
| 25g | Carbs |
| 33g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 521 |
| % Daily Value* | |
| 32g | 41% |
| Saturated Fat 15g | 75% |
| 147mg | 49% |
| 1236mg | 54% |
| 25g | 9% |
| Dietary Fiber 1g | 5% |
| Total Sugars 2g | |
| 33g | |
| Vitamin C 14mg | 72% |
| Calcium 386mg | 30% |
| Iron 2mg | 13% |
| Potassium 364mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
#Buffalo #Chicken #Quesadilla #Recipe #Ingredients
