Buffalo Chicken Quesadillas Recipe 445 Recipes

EASY BUFFALO CHICKEN QUESADILLA

Easy Buffalo Chicken Quesadilla image

Quick-to-fix snack using just 5 ingredients. Crank up the heat if you wish by adding more Buffalo sauce. If you don't have Oaxaca cheese, use a mild cheese like mozzarella. Feel free to use a rotisserie chicken for even faster prep! Serve with additional ranch and Buffalo sauce if desired.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

1 (8 inch) flour tortilla
2 ounces shredded Oaxaca cheese
1 tablespoon Buffalo sauce
1 tablespoon ranch dressing
2 ounces chopped cooked chicken breast

Steps:

Heat a skillet over medium-high heat. Place tortilla onto skillet and top with Oaxaca cheese. Drizzle on Buffalo sauce and ranch dressing. Place chicken one half of the tortilla and cook until cheese is melted, 2 to 4 minutes.
Fold the tortilla in half, enclosing the filling. Flip once in the pan, and cook until both sides are golden brown, about 3 minutes more.
Remove from skillet and cut quesadilla into 4 triangles.

Nutrition Facts : Calories 554.8 calories, Carbohydrate 32.3 g, Cholesterol 114.6 mg, Fat 30.4 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 12.9 g, Sodium 1208.4 mg, Sugar 0.6 g

BUFFALO CHICKEN QUESADILLAS

Buffalo Chicken Quesadillas image

My buffalo chicken quesadillas are filling enough to serve as a meal and versatile enough to win big points as a snack while the big game is on. Feel free to sub in your favorite flavored tortillas. Or kick up the spice factor with pepper jack cheese instead of the Mexican blend. -Crystal Schlueter, Babbitt, Minnesota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 cups shredded rotisserie chicken
1/2 cup Buffalo wing sauce
2 teaspoons canola oil
1 cup chopped sweet onion
2 celery ribs, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
4 tomato-flavored flour tortillas (10 inches)
2 cups shredded Mexican cheese blend
1/4 cup finely chopped pitted green olives
2/3 cup sour cream
1/2 cup crumbled blue cheese
2 tablespoons chopped celery leaves
Additional Buffalo wing sauce, optional

Steps:

Preheat oven to 350°. In a small bowl, toss chicken with wing sauce. In a large skillet, heat oil over medium-high heat. Add onion, celery, salt and pepper; cook and stir until onion is tender., Place two tortillas on an ungreased baking sheet; top with chicken and onion mixtures. Sprinkle with Mexican cheese and olives. Top with remaining tortillas. Bake 8-10 minutes or until golden brown and cheese is melted., In a small bowl, mix sour cream and blue cheese. Serve quesadillas with celery leaves, blue cheese sauce and, if desired, additional wing sauce.

Nutrition Facts :

FIESTA CHICKEN QUESADILLAS

Fiesta Chicken Quesadillas image

Make an entree for two in 20 minutes! Fast-to-fix quesadillas are bursting with chicken, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

4 (8-inch) fat-free flour tortillas
Cooking spray
1 cup chopped cooked chicken
1/2 cup thin red bell pepper strips
1/4 cup thin green bell pepper strips
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1 tablespoon sliced green onion (1 medium)
1/2 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.

Nutrition Facts : Calories 550, Carbohydrate 73 g, Cholesterol 65 mg, Fiber 7 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 4 g, TransFat 0 g

BUFFALO CHICKEN QUESADILLAS

Buffalo Chicken Quesadillas image

Make and share this Buffalo Chicken Quesadillas recipe from Food.com.

Provided by Marie

Categories Lunch/Snacks

Time 25m

Yield 16 quarters

Number Of Ingredients 5

Ingredients

2 cups finely diced cooked chicken
1/3 cup hot pepper sauce (like Franks)
2 tablespoons melted butter
2 cups shredded monterey jack cheese
8 8-inch flour tortillas

Steps:

Mix hot pepper sauce with melted butter and toss with chicken.
Layer chicken mixture and cheese on 4 tortillas, dividing evenly.
Cover with a top tortilla.
In a grill pan or non stick skillet, cook each one for 3 to 5 minutes until toasted and cheese melts.
Cut into quarters to serve.
Serve with blue cheese dressing, if desired.

Nutrition Facts : Calories 174.8, Fat 8.6, SaturatedFat 4.3, Cholesterol 29.5, Sodium 342.7, Carbohydrate 13.8, Fiber 0.8, Sugar 0.1, Protein 10

BUFFALO CHICKEN QUESADILLAS

Buffalo Chicken Quesadillas image

Ready in 1 hour, these quesadillas feature chicken breasts, crumbled blue cheese and a taste punch of red pepper sauce.

Provided by Stephanie Wise

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

2 lb boneless skinless chicken breasts, cut in half
1/4 cup Frank's™ RedHot™ Original cayenne pepper sauce
6 teaspoons olive oil
6 flour tortillas (10 inch)
1 cup plus 2 tablespoons shredded mozzarella, Cheddar or Monterey Jack cheese
3/4 cup crumbled blue cheese
Blue cheese dressing, if desired
Celery sticks, if desired

Steps:

Fill large saucepan halfway with water; heat to boiling. Add chicken; cook uncovered 15 to 20 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from water to large bowl; shred with 2 forks.
Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.
In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Place 1 tortilla in skillet; on half of tortilla, sprinkle 3 tablespoons mozzarella cheese, 2 tablespoons blue cheese and 1/2 cup shredded chicken. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted. Remove quesadilla to plate; cover to keep warm. Repeat with remaining oil, tortillas, cheese and chicken.
Cut each quesadilla into 4 wedges. Serve with blue cheese dressing and celery sticks.

Nutrition Facts : ServingSize 1 Serving

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