Buffalo Chicken Quesadilla
Ingredients
- 2 cups shredded rotisserie chicken
- 2/3 cup sour cream, plus more for serving
- 1/3 cup Buffalo-style hot sauce (such as Frank's RedHot Buffalo Wings)
- 6 ounces Monterey Jack Cheese, shredded (about 1 1/2 cups)
- 4 (8-inch) flour tortillas
- 2 tablespoons olive oil, divided
Instructions
- 1
Method - Combine the quesadilla ingredients: In a medium bowl, stir together chicken, sour cream, hot sauce, and Monterey Jack.
- 2
Method - Assemble the quesadillas: Spread a quarter of the chicken mixture evenly over half of each tortilla. Fold the tortillas in half.
- 3
Method - 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.
- 4
Method - Serve the quesadillas: Serve quesadillas with additional sour cream, if desired. Refrigerate leftovers for up to 2 days.
