Tex-Mex–Style Chicken Quesadillas

Irresistible Buffalo Chicken and Corn Quesadillas with Guacamole Dip

Welcome to a culinary delight that's perfect for parties, cozy nights, or a satisfying lunch—Buffalo Chicken and Corn Quesadillas with a dreamy guacamole dip. This dish combines the rich flavors of spicy Buffalo chicken dip, sweet corn kernels, and savory bacon within a comforting spinach tortilla, creating a delightful fusion of textures and tastes. The quesadillas are crisp on the outside, thanks to a gentle mix of canola oil and butter, which also adds a layer of richness that makes each bite an experience.

To achieve the perfect quesadilla, focus on high-quality ingredients. Consider using fresh corn for a juicy crunch and opt for deli Buffalo-style chicken dip that has the right amount of zing. The Colby Jack cheese should be freshly shredded for optimal melting. Preparing these savory treats is a breeze if you ensure your pan reaches the right temperature beforehand, and be careful to achieve that crispy golden perfection without overcooking.

Whether you're an experienced cook or a kitchen novice, these quesadillas offer a simple yet impressive snack or meal option. Apply moderate heat to keep the tortillas crispy without burning them, and carefully fold each tortilla to secure the ingredients inside, ensuring an even distribution of flavors.

Ingredients

• ¾ cup canned corn kernels - Adds sweetness and crunch. Opt for fresh if available for extra flavor.
• 1 ¼ cups Deli Buffalo-style chicken dip - Offers that spicy kick essential to this dish.
• 6 (10-inch) spinach tortillas - Provides a hearty wrap and mild flavor.
• ¾ cup diced fresh tomatoes - Balances flavors with acidity and freshness.
• ¾ cup cooked bacon pieces - Adds a salty, savory depth.
• 2 cups shredded Colby Jack cheese - Ensures a creamy, melted texture; freshly shred for best results.
• 1 teaspoon chili powder - Infuses a warm spice without overwhelming heat.
• 3 tablespoons canola oil, divided - Used for light frying, ensuring even crispness.
• 3 tablespoons unsalted butter, divided - Adds flavor richness; cooking butter creates a golden crust.
• ½ cup guacamole - A smooth and creamy contrasting dip.

Step-by-Step Instructions

1. Start by draining your canned corn effectively. Aim to remove excess moisture to keep your quesadilla fillings dry.
2. Take each spinach tortilla and spread 3 tablespoons of Buffalo chicken dip on half. This serves as the flavorful base of each quesadilla.
3. Evenly distribute the corn, fresh diced tomatoes, and cooked bacon on top of the spread dip. This arrangement ensures each bite bursts with a combination of savory and sweet flavors.
4. Generously sprinkle shredded Colby Jack cheese all over and add a dash of chili powder for warmth and additional flavor complexity.
5. Fold the tortilla in half, pressing gently to secure the ingredients inside.
6. Preheat your large nonstick sauté pan over medium heat for 2–3 minutes. This ensures even cooking and helps achieve the desired crispiness.
7. Add 1 tablespoon each of canola oil and unsalted butter to the pan, allowing them to melt and combine. This blend is key for the crunchy and flavorful outer crust.
8. Place two folded quesadillas into the pan. Cook for 1–2 minutes on each side, adjusting the heat as needed to maintain a golden brown, crispy texture without burning.
9. Repeat the cooking process with the remaining quesadillas, ensuring to replenish the oil and butter as required to prevent sticking.
10. After cooking, transfer the quesadillas to a cutting board and slice them into wedges for easy serving.
11. Serve immediately with the refreshing guacamole on the side for dipping. Enjoy the contrast of spicy, savory fillings with the creamy avocado.

Tips for Troubleshooting

• Too thick fillings? Ensure the dip is evenly spread and ingredients are finely chopped to prevent overfilling.
• Folded tortillas don't stay closed? Apply minimal pressure with a spatula during cooking to help seal them.
• Burning edges? Keep a close eye on heat levels; adjust to medium-low if needed.
• Cheese isn’t melting properly? Cover the pan momentarily to encourage heat retention without drying out.

Ideas for Pairing with the Recipe

• Side dishes: A citrusy black bean salad will bring out the zest of the quesadillas while adding freshness.
• Drinks: A light beer or a zesty margarita complements the rich and spicy notes of the dish.
• Desserts or garnishes: Follow the meal with a tangy lime sorbet to cleanse the palate and maintain the spice balance.

How to Store Properly

Use parchment paper between layers to avoid them sticking together. These are perfect for meal prepping, offering quick, delicious options when you're short on time.

• For refrigeration: Store unused quesadillas in an airtight container in the refrigerator. Best consumed within 2 days for optimal freshness.
• For freezing: Freeze individually wrapped quesadillas. Reheat directly from frozen in a pan on low heat until center is hot without thawing.

FAQs

• Can I use a different type of cheese? Absolutely, Monterrey Jack or Cheddar can be great substitutes if you prefer a different cheese flavor profile.
• Is there a vegetarian option? Replace the chicken dip with a roasted pepper and bean mix, and up the cheese for added texture.
• How do I make it less spicy? Omit or reduce the chili powder and use a mild chicken dip to mellow the heat.
• What if I don't have spinach tortillas? Any wheat or flour tortillas will work; however, spinach tortillas provide an earthier flavor and appealing color contrast.