SHEET PAN BUFFALO CHICKEN QUESADILLA RECIPES

Steps:

• Preheat oven to 425F and line a sheet pan with parchment.
• Arrange 6 tortillas around the pan, slightly overlapping and hanging halfway over the edge of the pan. Place a tortilla in the middle to fill in the gap.
• Spread the shredded chicken on top of the tortillas.
• Drizzle wing sauce and ranch over the chicken.
• Spread cheese on top.
• Place a piece of tortilla in the middle and fold in the hanging tortilla edges towards the middle.
• Cover the pan with aluminum foil and bake for 20 minutes.
• Take the pan out of the oven, uncover, and bake for another 5 minutes.
• Cut into servings and serve with extra ranch dressing on the side.

Steps:

• 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.