Ingredients

• 1 pound chicken tenders
• 0.5 tablespoons olive oil
• 1 shallot , diced
• 2 ounces cream cheese , softened to room temperature
• 0.25 cups ranch dressing
• 0.13 cups Buffalo sauce
• salt and ground black pepper to taste
• 0.5 cups shredded Gouda cheese
• ½ , 1 inch
• 8 , 6 inch

Instructions

1. 1 Place chicken tenders in a medium pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low; simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain; transfer tenders to a cutting board and cut or shred as desired.
2. 2 Heat oil in a skillet over medium heat; cook shallot until soft and translucent, about 5 minutes.
3. 3 Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl until creamy. Stir in chicken; season with salt and black pepper.
4. 4 Spread some Buffalo chicken mixture on 1 tortilla; top with some Gouda and Colby-Jack cheeses. Cover with a second tortilla; set aside. Repeat with remaining tortillas, chicken mixture, and cheeses.
5. 5 Heat a skillet over medium heat. Add 1 quesadilla; cook until browned on 1 side, about 3 minutes. Carefully flip; cook until tortilla is crisp and cheese melted, about 3 minutes more. Repeat with remaining quesadillas.

Nutrition per serving