Ingredients
- 1. A single 8-inch flour tortilla
- 2. A generous sprinkle of flavorful Oaxaca cheese, weighing 2 ounces
- 3. A drizzle of zesty Buffalo sauce, precisely one tablespoon
- 4. A dollop of creamy ranch dressing, equal to one tablespoon
- 5. Tender cooked chicken breast, chopped into delightful 2-ounce pieces
Step 1
Begin by warming up a skillet over medium-high heat until it's nice and toasty. Lay a tortilla on the skillet, sprinkling a generous amount of Oaxaca cheese on top. Add a delightful drizzle of Buffalo sauce and creamy ranch dressing. Next, carefully position the seasoned chicken on one side of the tortilla and allow everything to cook together until the cheese turns into a gooey delight, which usually takes around 2 to 4 minutes.
Step 2
Gently fold the tortilla in half, creating a cozy pocket for all the delicious ingredients. Give it a quick flip in the pan and continue to cook until both sides are beautifully golden brown, which should take about 3 more minutes. Once perfectly cooked, transfer the quesadilla from the skillet and expertly slice it into 4 delightful triangles, ready to be enjoyed.
Extra Tips & Suggestions
- 1. Keep your tortillas fresh and pliable by storing them in a resealable plastic bag with a damp paper towel to maintain moisture.
- 2. Store your shredded chicken in an airtight container in the fridge for up to 3 days, or freeze it for longer storage. This ensures you always have a quick protein base for your quesadillas.
