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Crispy Halal Buffalo Chicken Quesadillas with Creamy Ranch

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked halal chicken breast, shredded (rotisserie or poached)
  • 1/3 cup cayenne buffalo pepper hot sauce (Frank’s RedHot style)
  • 2 tbsp unsalted sweet cream butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1 1/2 cups Monterey Jack or mozzarella cheese, freshly shredded
  • 4 large (10-inch) flour tortillas burrito size
  • 3 stalks green onions (scallions), thinly sliced
  • 2 tbsp avocado oil or melted butter for brushing skillet
  • 1/2 cup buttermilk ranch dressing for dipping
  • 1 lime cut into wedges for serving

Method
 

  1. Toss Buffalo Chicken: In a medium bowl, combine shredded halal chicken, buffalo pepper sauce, melted butter, garlic powder, and onion powder. Stir until all meat is generously coated in the fiery sauce.
  2. Assemble Quesadillas: Lay flour tortillas flat on a clean board. On one half of each tortilla, layer shredded Monterey Jack, a generous portion of buffalo chicken, sliced green onions, and top with sharp cheddar (cheese on both bottom and top locks the quesadilla together). Fold other half over to create half-moons.
  3. Preheat Skillet: Heat a large cast-iron skillet or nonstick griddle over medium heat. Lightly brush the pan with a touch of butter or avocado oil.
  4. Griddle Until Crispy: Place the folded quesadilla into the skillet. Cook for 3 to 4 minutes on the first side until golden brown, crispy, and blistered. Gently press with a spatula.
  5. Flip & Melt: Carefully flip and cook for another 2 to 3 minutes until both sides are deeply golden and the interior cheeses are fully melted and bubbling.
  6. Rest & Slice: Transfer quesadilla to a cutting board and let rest for 1 minute so the cheese settles. Slice into 3 triangular wedges using a pizza wheel or sharp chef knife.
  7. Garnish & Serve: Drizzle with extra buffalo hot sauce and creamy ranch, scatter fresh scallions over top, and serve immediately with cool dips and fresh lime.

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