Buffalo Chicken Quesadillas

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.