Ingredients
- 2 cups shredded cooked chicken such as leftover rotisserie chicken
- 1/2 cup Buffalo wing sauce
- 2 tablespoons chopped green onions
- 4 large flour tortillas
- 1 1/2 cups shredded Mexican cheese blend
- 1 tablespoon olive oil
- Sour cream or ranch dressing for dipping
Instructions
- In a medium bowl, combine the shredded chicken, Buffalo wing sauce, and chopped green onions. Let the flavors meld for about 5 minutes.
- For each quesadilla, lay a tortilla flat and spread the chicken mixture over one half. Sprinkle a layer of shredded cheese on top of the filling. Fold the tortilla in half to fully enclose the mixture.
- Heat the olive oil in a nonstick skillet over medium heat. Place each folded tortilla in the skillet and cook for 3-4 minutes per side until golden and crispy.
- Remove from the skillet, let rest for 1 minute, then slice into wedges. Serve warm with your preferred condiment if desired, such as sour cream or ranch dressing.