Serves 4
20 min
Buffalo Chicken Dip Quesadilla
Recipe GLPR15a0f0c77e4fc3
Crispy flour tortillas stuffed with a creamy buffalo chicken filling featuring rotisserie chicken, sour cream, hot sauce, and melted Monterey Jack cheese. These savory quesadillas deliver bold, spicy flavor with a satisfying crispy-on-the-outside, cheesy-inside texture. Serve with extra sour cream for dipping.
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Ingredients
2 cups shredded rotisserie chicken
2/3 cup sour cream, plus more for serving
1/3 cup Buffalo-style hot sauce
6 ounces shredded Monterey Jack cheese
4 (8-inch) flour tortillas
2 tablespoons olive oil, divided
Directions
In a medium bowl, combine the shredded rotisserie chicken, sour cream, and Buffalo-style hot sauce. Stir until well blended and smooth.
Lay one flour tortilla on a flat work surface. Spread one-quarter of the chicken mixture over half of the tortilla, leaving a border. Top with one-quarter of the shredded Monterey Jack cheese.
Fold the tortilla in half to create a half-moon shape, pressing gently to seal. Repeat with the remaining three tortillas, filling, and cheese.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place two quesadillas in the skillet. Cook for 2 to 3 minutes on the first side until golden brown and crispy.
Flip each quesadilla and cook for another 2 to 3 minutes on the second side until the cheese is fully melted and the tortilla is golden and crispy. Transfer to a plate.
Add the remaining 1 tablespoon of olive oil to the skillet and repeat the cooking process with the remaining two quesadillas.
Slice each quesadilla in half and serve immediately with extra sour cream on the side for dipping.
