Sometimes a recipe is so unassuming and so basic, I never think to post it here and add it to my recipe collection. But, why should I keep these easy ideas to myself and assume that no one would benefit from this? Even if there are only two of you out there reading this and thinking “Why didn’t I think of that?” instead of the other 98% of you thinking “Ummm, duh, I make this stuff all the time!”
Remember this Buffalo Ranch we made back in June? Well, I like to mix it into shredded cooked chicken, layered in between my homemade flour tortillas sprinkled with some cheese, then heated in a skillet for some tasty quesadillas. Hello, easy lunch! But, wait, a perfect appetizer for the football season, too!
By the way, I feel like I have to explain why the quesadillas don’t look so “pretty”. That’s what happens when you use homemade tortillas, instead of the perfectly round store-bought. 🙂 Worth it in every bite!
- Shredded cooked chicken
- Buffalo Ranch Dressing
- Flour tortillas
- Shredded cheese
- Cooking spray
Heat a skillet over medium to medium high heat.
Meanwhile, in a medium bowl, mix together the chicken and buffalo ranch dressing. Lightly spray one side of a tortilla with cooking spray, then place sprayed side down on the heated skillet. Layer chicken mixture over half the tortilla, then sprinkle with some cheese. Cook for 1 minute, then use spatula to fold tortilla in half (over the filling).
Cook for another minute or two, then flip and cook 1-2 more minutes until golden and crispy. Remove from heat. Repeat with remaining tortillas and filling. Cut into wedges and serve.
These are great to freeze! Layer on a baking sheet and freeze for 1 hour, then transfer to a freezer bag and store up to 1 month. To reheat, place in a preheated 350 degree oven for 5-7 minutes.