Craving something spicy, cheesy, and utterly satisfying? Look no further than this buffalo chicken quesadilla!
The combination of tender shredded chicken, tangy buffalo sauce, and gooey melted cheese is simply irresistible.
What I love most about this recipe is how easy it is to make.
Just mix the chicken with some flavorful seasonings, pile it onto a tortilla with plenty of cheese, and let the skillet work its magic.
Why You’ll Love This Buffalo Chicken Quesadilla
Easy Preparation: This recipe is straightforward and quick to prepare. It’s an ideal option for a busy evening or a last-minute meal.
Customizable Heat: The recipe allows for adjustable heat levels. If you want an extra kick, add the drizzle of hot sauce.
Rich Taste: The combination of buffalo sauce, ranch dressing, and melted Mexican cheese blend creates a savory and tangy taste experience.
Crowd-Pleaser: It’s an excellent choice for gatherings, game days, or any social event where you want to impress your guests.
Ingredients
- Shredded Cooked Chicken: The heart of the quesadilla provides a tender and juicy base. It absorbs the spicy buffalo sauce beautifully.
- Buffalo Sauce: It adds a tangy and spicy kick, infusing the chicken with classic buffalo flavor.
- Ranch Dressing: It offers a creamy contrast to the heat, balancing the flavors with its cool, herby notes.
- Garlic Powder and Onion Powder: These spices enhance the savory depth of the filling.
- Mexican Cheese Blend: A melty mix of cheeses binds everything together with its rich, gooey texture.
- Flour Tortillas: Soft and pliable, they encase the filling perfectly, crisping up to a golden brown in the skillet.
- Butter: It adds a rich flavor and helps achieve that perfect crispy tortilla exterior.
- Green Onions: They add a pop of color and a mild onion bite as a garnish.
- Blue Cheese Crumbles: Optional for serving, they provide an extra layer of bold, tangy flavor for blue cheese lovers.
- Hot Sauce: An optional drizzle for those who crave an extra level of heat in their quesadillas.
How to Make a Buffalo Chicken Quesadilla
You won’t believe how quick and easy this recipe is!
1. Prepare the filling. In a medium bowl, mix the shredded chicken with buffalo sauce, ranch dressing, garlic powder, and onion powder until well combined. If you prefer extra heat, add a drizzle of hot sauce to the mixture.
2. Heat the skillet. Heat a large skillet over medium heat. Melt 1/2 tablespoon of butter in the pan.
3. Assemble the quesadilla. Place one tortilla in the skillet. Sprinkle 1/4 cup of cheese over half of the tortilla.
4. Add more cheese. Add about 1/2 cup of the buffalo chicken mixture on top of the cheese. Sprinkle another 1/4 cup of cheese over the chicken.
5. Fold and cook. Fold the empty half of the tortilla over the filled half. Cook for 2-3 minutes until the bottom is golden brown.
6. Flip and finish. Carefully flip the quesadilla and cook for an additional 2-3 minutes until the other side is golden and the cheese is fully melted.
7. Repeat the process. Remove from the skillet and repeat with the remaining ingredients.
8. Cool and cut. Let the quesadillas cool for a minute, then cut into wedges.
9. Garnish and serve. Garnish with sliced green onions and serve with extra buffalo sauce, ranch dressing, or blue cheese crumbles. Enjoy!
Tips for the Best Buffalo Chicken Quesadilla
Here are some of my best tips for mouthwatering quesadillas.
- Choose the best chicken. Use rotisserie chicken for convenience, or cook your own chicken by poaching, grilling, or baking it.
- Be super cheesy. Experiment with different cheeses like Monterey Jack or cheddar if you don’t have a Mexican cheese blend.
- Spice it up or down. Adjust the spice level by adding more hot sauce or opting for milder buffalo sauce.
- Dial up the crispiness. Brush the outside of the tortillas with olive oil before cooking to achieve a crispy texture.
- Don’t overstuff! Avoid overstuffing the quesadillas to keep them intact during flipping and cooking.
- Get dipping. Serve with ranch dressing, blue cheese dressing, or sour cream for dipping.
- Give it a homemade touch. Make your own buffalo sauce by mixing melted butter with hot sauce in a 1:2 ratio for a fresh flavor.
How to Store
Keep your leftover quesadillas fresh with these tips.
To Store: Place cooled quesadillas in an air-tight container, separating the layers with parchment paper. Refrigerate for up to 3 days.
To Freeze: Wrap individual quesadillas tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months and thaw in the refrigerator before reheating.
To Reheat: Warm in a skillet over medium heat for 2-3 minutes per side, or microwave for 30-60 seconds. You can also use a toaster oven at 350°F for 5-7 minutes.
Buffalo Chicken Quesadilla
4
servings10
minutes20
minutes615
kcalThis buffalo chicken quesadilla is so full of flavor and spice! It’s cheesy, satisfying, and guaranteed to please!
Ingredients
2 cups shredded cooked chicken
1/2 cup buffalo sauce
2 tablespoons ranch dressing
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups shredded Mexican cheese blend
4 large flour tortillas
2 tablespoons butter
1/4 cup sliced green onions
Blue cheese crumbles for serving (optional)
Drizzle of hot sauce (optional for extra heat)
Instructions
- In a medium bowl, mix the shredded chicken with buffalo sauce, ranch dressing, garlic powder, and onion powder until well combined. If you prefer extra heat, add a drizzle of hot sauce to the mixture.
- Heat a large skillet over medium heat. Melt 1/2 tablespoon of butter in the pan.
- Place one tortilla in the skillet. Sprinkle 1/4 cup of cheese over half of the tortilla.
- Add about 1/2 cup of the buffalo chicken mixture on top of the cheese. Sprinkle another 1/4 cup of cheese over the chicken.
- Fold the empty half of the tortilla over the filled half. Cook for 2-3 minutes until the bottom is golden brown.
- Carefully flip the quesadilla and cook for an additional 2-3 minutes until the other side is golden and the cheese is fully melted.
- Remove from the skillet and repeat with the remaining ingredients.
- Let the quesadillas cool for a minute, then cut into wedges.
- Garnish with sliced green onions and serve with extra buffalo sauce, ranch dressing, or blue cheese crumbles. Enjoy!
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- Don’t overstuff the quesadillas to ensure they stay together when flipping.
- Cook over medium heat to allow the cheese to melt without burning the tortilla.
- For extra crispiness, brush the outside of the tortillas with a little olive oil before cooking.
