Ingredients
2 cups rotisserie chicken, shredded
½ cup buffalo wing sauce
2 tbsp ranch dressing
2 tsp canola oil
⅛ cup cilantro, optional
¼ tsp salt
⅛ tsp pepper
4 flour tortillas, (10-inch)
2 cups mexican cheese blend, (8 oz) shredded
¼ sour cream, for dipping
Preparation
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 ¼ 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 4 tortillas. Cut each quesadilla into 4 portions, making 16 slices.
In a small bowl, mix sour cream, garnish with cilantro and serve with the quesadillas as a dip. Enjoy!
