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
Why Everyone Loves This Recipe
This dish combines the spicy kick of buffalo sauce with the melty comfort of cheese, making it a perfect quick meal. It’s easy to prepare and packed with flavor, ideal for busy weeknights or casual gatherings. Plus, it’s a crowd-pleaser that even picky eaters will enjoy.
Cooking Techniques
- Use cooked chicken to save time and ensure the meat is tender.
- Cook the quesadilla on medium heat to get a crispy outside without burning the tortilla.
- Add a little butter or oil to the pan for extra crispiness and flavor.
- Cook the quesadilla on medium heat to get a crispy outside without burning the tortilla.
- Add a little butter or oil to the pan for extra crispiness and flavor.
Step 1
Warm a skillet over medium-high heat. Once it's hot, lay a tortilla in the pan and sprinkle a good amount of Oaxaca cheese on top. Drizzle some Buffalo sauce and ranch dressing over the cheese. Then, pile the chicken on one half of the tortilla. Let it cook for a couple of minutes until the cheese starts to melt.
Step 2
Fold the tortilla over to cover the filling. Carefully flip it and cook for about 3 more minutes, until both sides are nicely golden and crispy. When it’s done, take it off the heat and cut the quesadilla into four wedges. Serve warm and enjoy!
How To Plate This Dish
Serve with a side of ranch or blue cheese dressing to balance the heat. A fresh salad or some crunchy celery sticks make a great refreshing contrast. You can also offer guacamole or sour cream for added creaminess.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat to keep the quesadilla crispy, or use a microwave for a quicker option, though it may be softer. Avoid freezing, as the texture may change.
