2 cups shredded cheese (sharp cheddar or mozzarella, as preferred)
Flour tortillas
Oil for frying
Instructions:
Prepare the Chicken:
Fill a large pot with water and bring it to a boil.
Add the chicken breasts and cook until they are tender and fully cooked through (about 15-20 minutes).
Remove the chicken from the pot and let it cool slightly. Once cooled, shred the chicken using two forks or your hands.
Make the Buffalo Chicken Mixture:
In a large bowl, mix the softened cream cheese with the hot sauce until well combined.
Add the shredded chicken to the bowl and stir until the chicken is evenly coated with the cream cheese and hot sauce mixture.
Add Green Onions and Cheese:
Chop the green onions and add them to the chicken mixture. Stir to combine.
Mix in the shredded cheese (either sharp cheddar or mozzarella) until evenly distributed.
Assemble the Quesadillas:
Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
Take a flour tortilla and spread the buffalo chicken mixture over half of it. Fold the tortilla over to cover the filling, forming a half-moon shape.
If you prefer, microwave the filled tortilla for about 40 seconds to heat it through before frying.
Cook the Quesadillas:
Place the folded tortilla in the heated pan. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted inside.
Repeat with the remaining tortillas and filling.
Serve:
Remove the quesadillas from the pan and let them cool slightly before cutting into wedges.
Serve with your favorite dipping sauces, such as ranch or blue cheese dressing, and enjoy!
Tips:
For a spicier version, you can add extra hot sauce or mix in some diced jalapeños.
To save time, you can use pre-cooked rotisserie chicken instead of boiling chicken breasts.
These quesadillas pair well with a side of celery sticks or a simple salad to balance the flavors.
