Buffalo Chicken Quesadillas with Creamy Ranch Dip

 

Ingredients:

For Buffalo Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

For Creamy Buffalo Sauce:

  • 8 oz cream cheese, softened
  • 1 cup ranch dressing
  • 1 cup Buffalo sauce (adjust to taste for desired spice level)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 medium onion, thinly sliced
  • 1 bell pepper, thinly sliced

For Serving:

  • Flour tortillas
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (optional, for dipping)

Instructions:

  1. Prepare the Buffalo Chicken:
    • In a skillet over medium-high heat, cook the chicken breasts seasoned with chili powder, paprika, garlic powder, oregano, salt, and black pepper. Cook for about 4 minutes on each side or until fully cooked and no longer pink in the center. Remove from the heat and shred the chicken using two forks.
  2. Make the Creamy Buffalo Sauce:
    • In a crockpot set to high, combine the softened cream cheese, ranch dressing, Buffalo sauce, and shredded cheese. Stir well until the mixture is smooth and creamy.
  3. Add Shredded Chicken:
    • Add the shredded chicken into the crockpot with the creamy Buffalo sauce. Stir to combine, ensuring the chicken is well coated with the sauce.
  4. Sauté Onions and Bell Peppers:
    • In the same skillet used for chicken, sauté the thinly sliced onions and bell peppers until they are caramelized and tender. This will add a delicious crunch and flavor to your quesadillas.
  5. Assemble the Quesadillas:
    • Heat a clean skillet or griddle over medium heat. Place a flour tortilla on the hot surface. Spoon some of the Buffalo chicken mixture onto half of the tortilla. Add a layer of sautéed onions and bell peppers. Fold the other half of the tortilla over the filling to create a half-moon shape. Cook until both sides are golden brown and crispy.
  6. Serve:
    • Repeat the process with the remaining tortillas and filling.
    • Cut the quesadillas into wedges and serve hot, garnished with fresh cilantro.
    • Optional: Serve with a side of sour cream for dipping.

Enjoy your delicious and flavorful Buffalo chicken quesadillas with creamy ranch dip! Perfect for a quick and satisfying meal after a late work night.

Q1: Can I make the creamy ranch dip in advance? A1: Yes, you can prepare the creamy ranch dip in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before assembling your quesadillas.

Q2: Can I use store-bought Buffalo sauce instead of making my own? A2: Absolutely! Using store-bought Buffalo sauce is a convenient alternative. You can adjust the amount according to your desired level of spiciness. Feel free to experiment with different brands and flavors to find your favorite.

Q3: Can I use a different type of cheese for the quesadillas? A3: Yes, you can use different types of cheese like Monterey Jack, pepper jack, or a Mexican cheese blend for your quesadillas. Choose a cheese that melts well and complements the flavors of the Buffalo chicken and ranch dip.

Q4: How can I make the quesadillas spicier? A4: To add more spice, you can increase the amount of Buffalo sauce in the creamy ranch dip or mix in additional hot sauce or crushed red pepper flakes. You can also choose a spicier variety of store-bought Buffalo sauce.

Q5: Can I make these quesadillas gluten-free? A5: Yes, you can make gluten-free quesadillas by using gluten-free flour tortillas. Ensure that all the other ingredients, including the ranch dressing and Buffalo sauce, are gluten-free as well.

Q6: What sides go well with Buffalo Chicken Quesadillas? A6: These quesadillas pair well with a variety of sides such as coleslaw, a green salad, or a refreshing cucumber salad. You can also serve them with celery sticks and carrot slices along with extra ranch dip for a complete and satisfying meal.

Q7: Can I freeze the leftover quesadillas? A7: While it’s possible to freeze quesadillas, the texture may change slightly upon thawing. If you choose to freeze them, place parchment paper between each quesadilla to prevent sticking, then store them in an airtight container. Reheat in the oven or on a skillet until heated through.

Q8: Can I use leftover rotisserie chicken for this recipe? A8: Yes, using leftover rotisserie chicken is a great time-saving option. Shred the cooked chicken and mix it with the Buffalo sauce and ranch dip according to the recipe instructions for a quick and flavorful filling.