Sheet Pan Buffalo Chicken Quesadillas
Sheet pan buffalo chicken quesadillas are easy to make and ready in less than 30 minutes. Filled with chicken, buffalo sauce and two types of cheese, these make a perfect dinner or snack.
- 4 10 inch Flour tortillas
- 2 Cups Cooked chicken diced, sliced or shredded
- 1/4 Cup Hot sauce Plus extra for drizzling
- 1 Cup Red pepper diced
- 1/2 Cup Green onion sliced
- 2 Cups Monterey jack cheese shredded
- 1/2 Cup Blue cheese crumbled,
- Blue cheese dip optional
Preheat oven to 400 degrees
Line a baking sheet with parchment paper or aluminum foil
Mix the chicken and hot sauce in a small bowl and set aside.
Lightly spray one side of each tortilla with olive oil spray, or lightly brush with oil.
Flip the tortillas over. Using 1 cup of the Monteray jack cheese, sprinkle on one half of each tortilla.
Top each with the buffalo chicken, red peppers, sliced onions, half of the blue cheese (reserving half for the tops) and remaining Monterey jack cheese. Drizzle each with a bit more hot sauce, depending how spicy you like it.
Fold the top half of each tortilla over the filled half.
Sprinkle remaining blue cheese on the top of each quesadilla.
Place in the oven and bake for approximately 20 minutes until crisp and golden.
Remove from the oven, slice and serve with blue cheese dip or additional buffalo sauce.
Calories: 615kcal | Carbohydrates: 40g | Protein: 41g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 1471mg | Potassium: 491mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1907IU | Vitamin C: 61mg | Calcium: 605mg | Iron: 4mg