EPIC Buffalo Chicken Quesadillas
Shredded Buffalo Chicken in a cheesy quesadilla- it's fast, delicious, and a crowd-pleasing meal you'll want to make again and again!
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Ingredients
- 1 pound chicken breasts, boneless, skinless
- ¾ cup buffalo sauce
- 8 8-inch flour tortillas
- 1 cup shredded Cheddar cheese
- ½ cup blue cheese crumbles
- Butter, for grilling
- Blue cheese or Ranch dressing, for serving
Instructions
Prep the chicken:
- Place the chicken breasts into the dish of a slow cooker. Pour the Buffalo sauce over the chicken, and stir to combine. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours. If you have rottiserie chicken, jump to the next step.
- Once the chicken is cooked through, shred the meat with two forks and toss to coat with the sauce.
Assemble:
- Place the tortillas on a flat surface. Top 4 tortillas with the chicken, Cheddar cheese, and blue cheese. Assemble the quesadillas.
Grill:
- In a large skillet, melt butter over medium-high heat. One at a time, place the quesadillas into the skillet and grill for 3 minutes or until the cheese begins to melt. Flip and grill for another 3 minutes or until the cheese is completely melted. Remove from the skillet and repeat with remaining quesadillas.
- Slice and serve with Ranch or Blue cheese dressing.
Nutrition
Serving: 1 quesadilla | Calories: 488kcal | Carbohydrates: 31g | Protein: 39g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 2332mg | Potassium: 560mg | Fiber: 2g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 382mg | Iron: 3mg
