Best 6 Buffalo Chicken Blue Cheese Quesadillas Recipes
BUFFALO CHICKEN QUESADILLAS
Steps:
- Heat skillet to medium heat, In a small bowl, toss chicken, buffalo sauce, ranch, cheese, salt & pepper, and cilantro.
- Lightly grease pan with olive, Place tortilla on pan, top with 1/4 of chicken mixture and fold in half. Allow to cook for 2 minutes and flip for 2 minutes on the other side. Remove from heat and repeat the process for all four tortillas. Cut each quesadillas into 4 portions, makes 16 slices.
- In a small bowl, mix sour cream, garnish with cilantro and serve with the quesadillas as a dip.
- Enjoy!
Nutrition Facts : ServingSize 1 quesadilla (4 slices), Calories 449 kcal, Carbohydrate 17 g, Protein 31 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 110 mg, Sodium 1939 mg, Fiber 1 g, Sugar 2 g
BUFFALO CHICKEN QUESADILLAS
This is an easy way to serve up a quick dinner with a lot of flavor! No need to use oil or butter to toast each side of the quesadilla, but you can if you'd like. I prefer a dry heat. Tortillas made with a corn-flour mixture work best. Serve with either Buffalo sauce, ranch dressing, or sour cream!
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken tenders into a medium-sized pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low and simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain chicken tenders. Transfer to a cutting board and cut or shred as desired.
- Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.
- Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl; mix until creamy. Add cooked chicken and season with salt and pepper.
- Spread Buffalo chicken mixture onto a tortilla and top with Colby-Monterey Jack cheese and Gouda cheese. Cover with a second tortilla and set quesadilla aside. Repeat with remaining tortillas, chicken mixture, and cheese.
- Heat a skillet over medium heat. Add 1 quesadilla and cook until browned on 1 side, about 3 minutes. Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes. Repeat with remaining quesadillas.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 28.4 g, Cholesterol 109.3 mg, Fat 25 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 666.7 mg, Sugar 1.8 g
BUFFALO CHICKEN QUESADILLAS
My buffalo chicken quesadillas are filling enough to serve as a meal and versatile enough to win big points as a snack while the big game is on. Feel free to sub in your favorite flavored tortillas. Or kick up the spice factor with pepper jack cheese instead of the Mexican blend. -Crystal Schlueter, Babbitt, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, toss chicken with wing sauce. In a large skillet, heat oil over medium-high heat. Add onion, celery, salt and pepper; cook and stir until onion is tender., Place two tortillas on an ungreased baking sheet; top with chicken and onion mixtures. Sprinkle with Mexican cheese and olives. Top with remaining tortillas. Bake 8-10 minutes or until golden brown and cheese is melted., In a small bowl, mix sour cream and blue cheese. Serve quesadillas with celery leaves, blue cheese sauce and, if desired, additional wing sauce.
Nutrition Facts :
BUFFALO CHICKEN EMPANADAS
These bite-size empanadas are filled with a spicy Buffalo chicken filling that is downright addictive! Serve with blue cheese dressing and celery to cool things down.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 21
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In medium bowl, mix onion, green chiles, chicken, cheeses and Buffalo sauce.
- Unroll pie crusts. Using 3 1/2-inch round cutter, cut circles from crusts, rerolling dough to get 21 circles. Place level measuring tablespoon Buffalo chicken mixture on center of each circle. Fold dough in half over filling; pinch and press edges with fork to seal or roll edges to seal. Place on cookie sheets. Prick tops of empanadas with fork to allow steam to escape.
- Brush each with beaten egg. Bake 16 to 20 minutes or until golden brown. Cool 10 minutes on cooling racks. Serve warm with celery sticks and blue cheese dressing for dipping.
Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Empanada, Sodium 220 mg, Sugar 0 g, TransFat 0 g
BUFFALO CHICKEN & BLUE CHEESE QUESADILLAS RECIPE - (4/5)
Provided by calypan
Number Of Ingredients 9
Steps:
- 1. Combine blue cheese, celery, sour cream, and scallions in bowl. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and hot sauce and simmer until chicken is cooked through, 6 to 8 minutes. Transfer chicken mixture to bowl. Using 2 forks, shred chicken into bite-size pieces. Wipe out skillet. 2. Working one at a time, spread one-quarter of blue cheese mixture over half of tortilla, leaving ½-inch border around edges. Top with one-quarter of chicken mixture. Fold tortilla over filling, pressing firmly to seal. 3. Heat 1½ teaspoons oil in now-empty skillet over medium-high heat until shimmering. Cook 2 quesadillas until golden brown and crisp, 1 to 2 minutes per side. Transfer to cutting board. Repeat with remaining 1½ teaspoons oil and remaining 2 quesadillas. Cut into wedges. Serve.
BUFFALO CHICKEN QUESADILLAS
Ready in 1 hour, these quesadillas feature chicken breasts, crumbled blue cheese and a taste punch of red pepper sauce.
Provided by Stephanie Wise
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Fill large saucepan halfway with water; heat to boiling. Add chicken; cook uncovered 15 to 20 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from water to large bowl; shred with 2 forks.
- Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.
- In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Place 1 tortilla in skillet; on half of tortilla, sprinkle 3 tablespoons mozzarella cheese, 2 tablespoons blue cheese and 1/2 cup shredded chicken. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted. Remove quesadilla to plate; cover to keep warm. Repeat with remaining oil, tortillas, cheese and chicken.
- Cut each quesadilla into 4 wedges. Serve with blue cheese dressing and celery sticks.
Nutrition Facts : ServingSize 1 Serving
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