Spicy Buffalo Chicken Quesadilla (Print)

Cheesy quesadilla with tender buffalo chicken, red onion, and tangy dressing for a flavorful bite.

# Ingredients:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 1/3 cup 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 flour tortillas (10-inch)

→ 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 more for serving)
09 - Nonstick cooking spray or 1 tablespoon butter (for cooking)

# Directions:

01 - Toss the shredded chicken with buffalo wing sauce in a medium bowl until fully coated.
02 - Lay tortillas flat. On half of each, sprinkle Monterey Jack and cheddar cheese, then layer buffalo chicken, red onion, and cilantro if used. Lightly drizzle ranch or blue cheese dressing, top with more cheese, and fold tortillas to enclose filling.
03 - Warm a large nonstick skillet over medium heat and lightly coat with cooking spray or butter.
04 - Place filled tortillas onto the skillet. Cook 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
05 - Remove quesadillas from skillet, rest for 1 minute, cut into wedges, and serve hot with additional ranch or blue cheese dressing.

# Expert Tips:

01 -
  • It takes less time than ordering takeout and tastes ten times better.
  • The crispy tortilla with gooey, spicy cheese inside hits every craving at once.
  • You can adjust the heat level so easily, making it perfect for anyone at the table.
  • Leftovers reheat beautifully in a skillet, staying crispy instead of soggy.
02 -
  • Don't overfill the tortilla or it will split open when you flip it. Less is more here.
  • Medium heat is your friend. Too high and the outside burns before the cheese melts.
  • Let the quesadilla rest for a minute before cutting. It helps the cheese firm up just enough so it doesn't all spill out.
03 -
  • Press the quesadilla gently with the spatula while it cooks to help the cheese melt evenly and the tortilla crisp up.
  • If you're making multiple quesadillas, keep the cooked ones warm in a low oven while you finish the rest.
  • Use a pizza cutter to slice them quickly and cleanly without squishing the filling out.
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