Buffalo Chicken Quesadillas

Ingredients

• pound chicken tenders
• 1/2 tablespoon olive oil
• shallot, diced
• ounce scream cheese, softened to room temperature
• 1/4 cup ranch dressing
• 1/8 cup Buffalo sauce
• salt and ground black pepper to taste
• 1/2 cup shredded Gouda cheese
• 1/2(1 inch) cubeColby-Jack cheese, shredded
• (6 inch) tortillas, or more as needed

Instructions

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. Heat oil in a skillet over medium heat; cook shallot until soft and translucent, about 5 minutes.
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. 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. 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.