In a large bowl, combine the chicken, cream cheese, cheddar cheese, green onions, and hot pepper sauce. This goes really easy in a stand mixer.
2 cup chicken (cooked and shredded), 8 oz cream cheese, 1 cup cheddar cheese (shredded), 1 to 2 green onion, 2 tablespoon hot sauce
Spoon the chicken mixture among the 8 tortillas, spreading on half of each tortilla. Fold over each tortilla and place on the baking sheet.
8 flour tortillas
Bake for 15 minutes until the filling is hot and the tortilla is crisp.
Alternatively, you can cook the quesadillas on a hot griddle, turning once each side is browned.
Serve the quesadillas with toppings.
toppings for quesadillas
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days. Freeze the filling for longer storage.Leftovers are delicious reheated but the filling can also be used in place of cheese in nachos, burritos, tacos, sandwiches, pizza, and wraps.If you have leftover turkey or a rotisserie chicken, this is a great use for that.Variations: There are lots of ways to jazz up your Quesadillas. Consider stirring into the filling any of the following: chopped pickled jalapeños, chopped bacon bits, ranch dressing or ranch seasoning mix, sour cream, or bleu cheese crumbles.