Creamy with a slight kick of spice, nestled between two crispy layers. Just perfect!
12.5 oz. can chunk chicken, drained
1/4 cup Frank's Original Hot Sauce
8 oz. package cream cheese, cubed
1/2 cup Ranch dressing
1/2 cup sharp cheddar cheese, shredded
4 Tbs. unsalted butter, divided
8 burrito-size tortillas (I use whole wheat)
In a pan, over medium heat, combine chicken, Frank's sauce, cream cheese, and Ranch dressing. Heat until cream cheese is melted and mixture smooth. Stir in cheddar cheese and continue to heat until melted. Let mixture rest for 5 minutes, to slightly cool and thicken some.
Once cooled, spread some of the mixture onto one side of a tortilla. Place second tortilla over the top and press down gently.
In a large pan, heat 1 tablespoon of butter, over medium heat. Place one tortilla set at a time in the pan and cook on each side until golden brown and slightly crispy (usually about 2-4 minutes). Watch closely not to burn!
Transfer to a plate and allow to cool slightly , prior to slicing it into quarters. Repeat with remaining tortillas.
Makes 4 whole Quesadillas
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