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
- chicken tenders: 1 pound
- olive oil: 0.5 Tbsp
- shallot: 1 piece (diced)
- ounces cream cheese, softened to room temperature: 2 piece
- ranch dressing: 0.25 cup
- Buffalo sauce: 0.125 cup
- salt and ground black pepper: (to taste)
- cube shredded Colby-Monterey Jack cheese: 0.5 piece (1 inch)
- Gouda cheese: 0.5 cup (shredded)
- tortillas: 8 piece (6 inch, or more if needed)
Metric Conversion
Stages of cooking
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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.
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Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.
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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.
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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.
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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.
