Simple Buffalo Chicken Dip Quesadilla Recipe :- There is nothing that can top the satisfaction of Buffalo chicken dip. In addition to being tangy and creamy, it has a level of heat that is just right to make you want ranch dressing without burning a hole in your tongue. But what happens if you take that deliciously creamy goodness, combine it with Monterey Jack cheese, and then pack it inside of a tortilla made of flour?
Simple Buffalo Chicken Dip Quesadilla Recipe
This is what happens, and it is magic. The flavor of magic has never been more delicious. If you are feeling particularly daring, you might even serve these quesadillas for breakfast. You could serve them for lunch, supper, or even on game day. You are only twenty minutes away from experiencing complete and utter happiness.
INGREDIENTS
- 2 tablespoons butter
- 1 small onion, chopped (roughly 1/2 cup)
- 1 garlic clove, minced
- 1/4 cup green bell pepper, chopped
- 1 (12.5 ounce) can of chicken breast in water, drained and broken into smaller pieces
- 1/2 cup hot sauce
- 1/2 cup ranch dressing
- 8 ounces cream cheese, softened and cut into 16 pieces
- 1 cup shredded cheddar cheese
- 10 flour tortillas
INSTRUCTIONS
To begin, heat the butter in a big saucepan. To the pan, add the green pepper, onion, and garlic. Cook for a period of five minutes.
Chicken, spicy sauce, and ranch dressing should be added. Cook for an additional five minutes while stirring.
First, add a few pieces of cream cheese at a time, and then whisk it until it is completely melted and smooth.
Add the cheese and continue to sauté until it is melted and creamy. Remove from the heat source.
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A single tortilla should be placed in a different big skillet. A portion of the dip should be spread on top, and then another tortilla should be placed on top of that. Alternatively, you might set one tortilla on the ground, spread some of the dip on only half of the tortilla, and then fold the other half over into itself.
The bottom should be browned after cooking. When the tortilla is golden on one side, flip it over and continue cooking it. Extract and cut away. Use the remaining tortillas to repeat the process.
NUTRITION
- Serving: 4g
- Calories: 1418kcal
- Carbohydrates: 76g
- Protein: 77g
- Fat: 90g
- Saturated Fat: 40g
- Polyunsaturated Fat: 19g
- Monounsaturated Fat: 22g
- Trans Fat: 0.1g
- Cholesterol: 299mg
- Sodium: 2515mg
- Potassium: 870mg
- Fiber: 7g
- Sugar: 8g
- Vitamin A: 2063IU
- Vitamin C: 9mg
- Calcium: 1447mg
- Iron: 11mg
Notes
When I flip the quesadilla with the bottom spatula, I prefer to add another spatula on top of it so that I can hold it all together. This is a helpful technique. For a creamier variation, add the ranch dressing or blue cheese dressing into the mix.
In order to keep the quesadilla together, shredded chicken is preferable. It is common for chopped chicken to spill out. Use two forks to shred the chicken, or if you need to shred a greater quantity, consider using an electric mixer.
Instead of using butter, you might spray the skillet with cooking oil spray and give it a thorough coating.
When compared to pre-shredded cheese, freshly shredded cheese will melt more quickly. It is important to trade off on time.
