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- 1 lb boneless, skinless chicken breasts, cooked and then either diced or shredded
- salt & pepper, to taste
- 1/4 cup buffalo sauce
- 4 large flour tortillas
- 4 tbsp butter, softened
- 1 1/2 cups shredded cheddar cheese
- 1 cups shredded mozzarella cheese
- 4 tbsp ranch dressing
- In a medium-large mixing bowl, toss the chicken with the buffalo sauce to evenly coat. Season with salt and pepper, to taste.
- In a separate mixing bowl, add the cheeses and toss until evenly combined.
- Heat a large skillet over medium heat. Just before you’re ready to cook your quesadilla, spray the skillet with a tiny bit of nonstick cooking spray.
- Working with one tortilla at a time, spread the outside of each evenly with a tablespoon of butter. Place a tortilla in the skillet and, working quickly, sprinkle about an 1/8 of the cheese evenly out over half of the quesadillas. Spread about 1/4 of the chicken mixture out over top of that half. Drizzle a tablespoon of ranch over top of the chicken, sprinkle another 1/8 cup of cheese evenly out over the top, and fold the quesadilla in half to ‘close’.
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