EPIC Buffalo Chicken Quesadillas

• servings: 4 servings
• total time: 15 minutes

Ingredients

1 pound chicken breasts (boneless, skinless)

3/4 cup buffalo sauce

8 8-inch flour tortillas

1 cup shredded Cheddar cheese

1/2 cup blue cheese crumbles

Butter (for grilling)

Blue cheese or Ranch dressing (for serving)

Directions

Prep the chicken:

Place the chicken breasts into the dish of a slow cooker. Pour the Buffalo sauce over the chicken, and stir to combine. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours. If you have rottiserie chicken, jump to the next step.

Once the chicken is cooked through, shred the meat with two forks and toss to coat with the sauce.

Assemble:

Place the tortillas on a flat surface. Top 4 tortillas with the chicken, Cheddar cheese, and blue cheese. Assemble the quesadillas.

Grill:

In a large skillet, melt butter over medium-high heat. One at a time, place the quesadillas into the skillet and grill for 3 minutes or until the cheese begins to melt. Flip and grill for another 3 minutes or until the cheese is completely melted. Remove from the skillet and repeat with remaining quesadillas.

Slice and serve with Ranch or Blue cheese dressing.

Nutrition

• Serving Size: 1 quesadilla
• Calories: 488 kcal
• Total Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.01 g
• Cholesterol: 113 mg
• Sodium: 2332 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 39 g