Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Yield::4 quesadillas
Ingredients
1 pound chicken tenders
½ tablespoon olive oil
1 shallot, diced
2 ounces cream cheese, softened to room temperature
¼ cup ranch dressing
⅛ cup Buffalo sauce
salt and ground black pepper to taste
½ (1 inch) cube shredded Colby-Monterey Jack cheese
½ cup shredded Gouda cheese
8 (6 inch) tortillas, or more as needed
Directions
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.
Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.
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.
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.
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.