What’s Buffalo Chicken Sheet Pan Quesadilla?
Buffalo Chicken Sheet Pan Quesadilla is an easy delicious gluten free dish, ideal for all occasions or gatherings. Made with tortillas, chicken and blue cheese for the perfect dip and taste.
Why this Buffalo Chicken Sheet Pan Quesadilla?
You will fall head over heels for this Buffalo Chicken Sheet Pan Quesadilla simply because:
- Gluten free: Use gluten free tortillas. They are easy to make and don’t break easily.
- Rich and creamy: You can use any cheese you like; shedder, Mexican…
- Tasty and satisfying: With blue cheese, you’ll get the perfect taste with every dip.
Ingredients for this Buffalo Chicken Sheet Pan Quesadilla:
For the Buffalo Chicken Quesadillas:
- 8 10-inch grain-free tortillas or gluten free tortillas.
- 2 cups shredded cheese.
- 1 cup cooked chicken.
- 1/3 buffalo sauce of choice.
- 1 cup sautéed pepper and onions (optional).
- Minced cilantro.
For the Creamy Cheese dip:
- 1 cup blue cheese crumbles.
- ½ cup yogurt (Greek).
- ¼ cup mayonnaise.
- 1 tablespoon milk.
- Squeezed lemon.
- Sea salt and pepper.
How to make this Buffalo Chicken Sheet Pan Quesadilla?
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Create the oven:
Preheat the oven to 375°C. Grease the baking sheet (about 9×12) for easy release and to prevent sticking. Put six around the edges of the baking sheet and two in the middle until the entire sheet is covered.
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Incorporate Chicken and tortilla:
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Chicken: Add the chicken to the stand mixer to finely chop the chicken, then stir in buffalo sauce.
- Tortilla: Stuff the large tortilla with chicken, peppers and onions, and cheese, then top with tortilla and fold. Grease the top with oil and bake for about 25 minutes until cooked.
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Then the blue cheese sauce:
In a large bowl, add blue cheese, yogurt, mayonnaise, milk, lemon and sea salt and pepper, then mix all together until the mixture is creamy and smooth. You can also use the stand blender.
Preservation:
To preserve your Buffalo Chicken Sheet Pan Quesadilla, you’ll need to follow these tips:
Tip 1: Storage.
Store leftovers in a container in the fridge. They will remain fresh for up to 3-5 days. Just make sure the container is airtight and sealed.
Tip 2: Reheat.
Preferably use the microwave instead of the oven if you want to reheat this recipe. The oven makes the tortillas hard especially if you go grain free.
Enjoy your creamy, crunchy Buffalo Chicken Sheet Pan Quesadilla!
Buffalo Chicken Sheet Pan Quesadilla
Notes
Ingredients:
For the Buffalo Chicken Quesadillas:
- 8 10-inch grain-free tortillas or gluten free tortillas.
- 2 cups shredded cheese.
- 1 cup cooked chicken.
- 1/3 buffalo sauce of choice.
- 1 cup sautéed pepper and onions (optional).
- Minced cilantro.
For the Creamy Cheese dip:
- 1 cup blue cheese crumbles.
- ½ cup yogurt (Greek).
- ¼ cup mayonnaise.
- 1 tablespoon milk.
- Squeezed lemon.
- Sea salt and pepper.
Instructions:
- Preheat the oven to 375 degrees.
- Line a greased baking sheet (about 9×12) with tortillas. Six on the edges, two in the middle, until the entire baking sheet is covered.
- Place chicken in a blender for easy shredding, then blend into buffalo sauce.
- Fill the giant tortilla with cheese, chicken, peppers and onions (I like to layer them), then cover with tortillas and fold over.
- Spread the top with oil and bake for about 25 minutes.
- While the quesadilla is baking, add the dipping ingredients to a stand mixer or large bowl and mix well until smooth and creamy.
Did you make this recipe?
