Creamy Ranch Pineapple Quesadillas Recipes

BUFFALO CHICKEN QUESADILLAS

Steps:

• Place chicken tenders into a medium-sized pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low and simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain chicken tenders. Transfer to a cutting board and cut or shred as desired.
• Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.
• Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl; mix until creamy. Add cooked chicken and season with salt and pepper.
• Spread Buffalo chicken mixture onto a tortilla and top with Colby-Monterey Jack cheese and Gouda cheese. Cover with a second tortilla and set quesadilla aside. Repeat with remaining tortillas, chicken mixture, and cheese.
• Heat a skillet over medium heat. Add 1 quesadilla and cook until browned on 1 side, about 3 minutes. Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes. Repeat with remaining quesadillas.

BLACK BEAN AND PINEAPPLE QUESADILLA

Steps:

• Spray pan with non-stick cooking spray.
• Stir chilies and onion over medium-high until onions are translucent.
• Add refried black beans and taco seasoning to chilies and onion in pan and mix well.
• Spread mixture across 1/2 of the tortilla.
• Sprinkle with pineapple bits and cheese.
• Fold over the other half of the tortilla.
• Bake at 300 until cheese is melted and beans are warmed through, about 10-12 minutes.
• Serve with toppings of your choice, such as sour cream, guacamole, diced tomato, etc.