Save I grabbed a leftover rotisserie chicken from the fridge one Tuesday night, totally uninspired. Then I spotted the half-empty bottle of buffalo sauce shoved in the door, and something clicked. Twenty minutes later, I was biting into a crispy, gooey quesadilla that tasted like wings but required zero deep-frying. My husband wandered into the kitchen, took one look at my plate, and made himself two more before I could finish mine.
The first time I made these for friends during a playoff game, I doubled the batch and still ran out. Everyone kept reaching for just one more wedge, dipping them into ranch like they were chips. One friend asked if Id catered it, which made me laugh because Id been in my pajamas assembling them during halftime.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, pull the meat while its still a little warm and it shreds like a dream.
- Buffalo wing sauce: I use Franks RedHot, but any brand works, just taste it first so you know how spicy your filling will be.
- Monterey Jack cheese: This melts into creamy, stretchy strands that hold everything together without getting greasy.
- Cheddar cheese: Sharp cheddar adds a tangy bite that balances the heat and keeps it from tasting one-note.
- Flour tortillas: Go for the soft taco size, not burrito size, they fold easier and crisp up without cracking.
- Red onion: A little raw bite cuts through all that richness, I learned this after making a batch that felt too heavy.
- Fresh cilantro: Totally optional, but it adds a bright, herby pop that surprised me the first time I tried it.
- Ranch or blue cheese dressing: I drizzle just a tiny bit inside and save the rest for dipping, it keeps the tortilla from getting soggy.
- Nonstick cooking spray or butter: Butter makes the outside golden and crispy, spray works if youre trying to keep it lighter.
Instructions
- Coat the chicken:
- Toss your shredded chicken with the buffalo sauce in a bowl until every piece is slicked and orange. If it looks dry, add another splash of sauce.
- Build the quesadilla:
- Lay a tortilla flat, pile cheese on one half, then chicken, onion, cilantro, and a light drizzle of ranch. Fold it over like closing a book, press gently so it holds.
- Heat the skillet:
- Medium heat is key, too hot and the outside burns before the cheese melts. Let the pan warm up for a full minute before you add anything.
- Cook until golden:
- Lay the quesadilla in the skillet, press down with your spatula, and let it sizzle for two to three minutes. Flip carefully, the cheese inside is starting to get gooey and wants to escape.
- Rest and slice:
- Pull it off the heat, wait one minute so the cheese sets just a little, then cut into wedges. Serve them hot with a bowl of cold ranch on the side.
Save My kids started requesting these on repeat, calling them spicy pizza tacos. I watched my daughter, who usually picks at her food, devour three wedges and ask if we could make them for her birthday party. That night, I realized this wasty just a recipe anymore, it was a little tradition we were building together.
Making It Your Own
I threw in sliced pickled jalapeños once when I was feeling bold, and the vinegary heat took it to another level. Another time I used pepper jack instead of Monterey Jack and it gave the whole thing a smoky kick. If youve got leftover grilled chicken or even store-bought tenders, shred them up and toss them in the sauce, it all works.
Serving Suggestions
I like to put out a little spread, celery sticks, carrot coins, extra ranch, maybe some pickles. It feels like a sports bar platter but way less greasy. Sometimes Ill make a quick side salad with iceberg, tomatoes, and blue cheese crumbles just to balance out all that cheesy richness. Honestly though, these quesadillas stand on their own.
Storage and Reheating
Leftovers keep in the fridge for two days, wrapped in foil. I reheat them in a dry skillet over medium-low heat, pressing down gently until theyre crispy again. The microwave makes them soggy, trust me on this one.
- If youre meal prepping, assemble them uncooked and stack them with parchment in between, then cook fresh when youre ready.
- Freeze cooked quesadillas for up to a month, thaw in the fridge overnight and reheat in the oven at 375 degrees F.
- Always save extra ranch or blue cheese dressing, cold dip makes reheated quesadillas taste brand new.
Save This quesadilla turned into my go-to whenever I need something fast, satisfying, and just a little bit indulgent. I hope it becomes one of those recipes you reach for on busy nights, game days, or whenever you need a little buffalo-flavored comfort.
Recipe FAQ Section
- → What type of chicken is best for this dish?
Shredded cooked chicken breast works best, providing tender bites that soak up the buffalo sauce evenly.
- → Can I adjust the spice level?
Yes, use mild or hot buffalo wing sauce depending on your preference, and add jalapeños for extra heat.
- → What cheeses should I use?
A combination of Monterey Jack and cheddar offers a creamy, sharp melt that complements the spicy chicken.
- → How do I prevent the quesadilla from getting soggy?
Cook the quesadilla over medium heat until golden and crisp, ensuring the filling is heated through without excess moisture.
- → Can I prepare this in advance?
Yes, assemble the quesadillas and refrigerate briefly before cooking to save time during serving.
- → What sides pair well with this dish?
Serve with celery sticks, extra ranch or blue cheese dressing for dipping, adding freshness to the spicy flavors.