Sheet Pan Buffalo Chicken Quesadilla (Low-Fructose & Gluten-Free)
Servings: 4
Prep Time
30 minutes (includes cooking the chicken)
Cook Time
20 minutes
Total Time
50 minutes
Ingredients (My Favorite Brands)
2 tablespoons garlic-infused olive oil
1 lb ground chicken
Salt and pepper to taste
1/2 cup buffalo sauce, divided (I used Texas Pete’s—doesn’t list garlic as an ingredient)
8 gluten-free tortillas (I used Rudi’s—they are slightly larger and more flexible than corn tortillas)
2-3 cups cheddar cheese, grated
1/2 cup blue cheese, crumbled
2 tablespoons of butter, melted
Additional buffalo sauce, ranch, and/or blue cheese to serve
Instructions
Preheat the oven to 425° F.
Heat 2 tablespoons of garlic-infused olive oil in a skillet. Add the chicken and sprinkle with salt and pepper to taste. Cook for 7-8 minutes until cooked through. Add 1/4 cup of the buffalo sauce and stir to coat the chicken.
While the chicken is cooking, grate the cheddar cheese and crumble the blue cheese.
Use half of the melted butter to brush a half-sized sheet pan. Lay out the tortillas so they are overlapping in the middle and hanging off the edge of the sheet pan. I used 6 for this.
Sprinkle with half of the cheedar cheese. Use a slotted spoon to evenly spread the chicken (leave any juices in the pan) and drizzle with the remaining 1/4 cup buffalo sauce. Top with the other half of the cheddar cheese and then sprinkle with crumbled blue cheese.
Fold the edges of each tortilla over the filling and then top with two additional tortillas. Brush with the remaining butter. Use another sheet pan (or I used a mini muffin pan) to weigh down the torillas.
Bake for 18-20 minutes until golden brown.
Let cool for several minutes and then move to a cutting board. Slice using a pizza cutter or large knife and serve with desired toppings.
