Buffalo Chicken Quesadilla (Print Version)

A spicy, cheesy quesadilla filled with tender buffalo chicken and tangy ranch for a quick meal.

# Components:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 5 tablespoons buffalo wing sauce (mild or hot)

→ Cheese

03 - 1 1/2 cups shredded Monterey Jack cheese
04 - 1 cup shredded cheddar cheese

→ Tortillas

05 - 4 large 10-inch flour tortillas

→ Extras

06 - 1/4 cup finely chopped red onion
07 - 2 tablespoons chopped fresh cilantro (optional)
08 - 1/4 cup ranch or blue cheese dressing, plus extra for serving
09 - Nonstick cooking spray or 1 tablespoon butter for cooking

# Method:

01 - In a medium bowl, toss the shredded chicken with buffalo wing sauce until evenly coated.
02 - Lay out the tortillas. On half of each tortilla, sprinkle Monterey Jack and cheddar cheese, followed by buffalo chicken, red onion, and cilantro if using. Drizzle lightly with ranch or blue cheese dressing. Top with additional cheese, then fold the tortilla over to enclose the filling.
03 - Heat a large nonstick skillet over medium heat and lightly coat with cooking spray or melt butter.
04 - Place filled quesadillas in the skillet in batches if necessary. Cook 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
05 - Remove quesadillas from skillet, let rest for 1 minute, then cut into wedges. Serve hot with extra ranch or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • It satisfies every buffalo wing craving without the mess of bones or hot oil splatter.
  • You can throw it together with whatever cheese is hiding in your deli drawer.
  • The crispy tortilla edges turn into these buttery, lacy corners that are dangerously addictive.
  • It works as a snack, a lunch, or dinner when youre too tired to think.
02 -
  • Dont overfill the tortilla or it will split open when you flip it, I learned this the hard way with cheese all over my stovetop.
  • Press gently with the spatula while it cooks, it helps the layers fuse and the cheese melt evenly without squishing out the filling.
  • Let it rest before cutting, otherwise the cheese runs out and you lose all that gooey magic inside.
03 -
  • Use a cast iron skillet if you have one, it holds heat like a dream and gives you the crispiest, most even browning.
  • Shred your own cheese from a block, pre-shredded stuff has coating that keeps it from melting as smoothly.
  • Taste your buffalo sauce before you toss the chicken, some brands are way hotter than others and you dont want any surprises mid-bite.
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