Spicy Buffalo Chicken Quesadilla (Print Version)

A spicy, cheesy quesadilla filled with tender buffalo chicken, melted cheese, and a tangy ranch drizzle.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 5.3 tablespoons buffalo wing sauce (mild or hot, as preferred)

→ Cheese

03 - 1 ½ cups shredded Monterey Jack cheese
04 - 1 cup shredded cheddar cheese

→ Tortillas

05 - 4 large flour tortillas, 10-inch diameter

→ Extras

06 - ¼ cup finely chopped red onion
07 - 2 tablespoons chopped fresh cilantro (optional)
08 - ¼ cup ranch or blue cheese dressing, plus additional for serving
09 - Nonstick cooking spray or 1 tablespoon butter for cooking

# Cooking Steps:

01 - Combine shredded chicken with buffalo wing sauce in a medium bowl, tossing until evenly coated.
02 - Arrange tortillas on a flat surface. On one half of each, sprinkle half of the Monterey Jack and cheddar cheeses, then layer buffalo chicken, red onion, and cilantro if using. Lightly drizzle with ranch or blue cheese dressing and top with remaining cheese. Fold tortillas over to enclose fillings.
03 - Warm a large nonstick skillet over medium heat and coat lightly with cooking spray or melted butter.
04 - Place filled quesadillas in the skillet, cooking 2 to 3 minutes per side while pressing gently, until golden brown and cheese is melted. Work in batches if needed.
05 - Transfer to a plate, let rest for 1 minute, then cut into wedges. Serve hot with additional ranch or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • They're ready faster than delivery, with crispy edges and oozing cheese that hits the spot every single time.
  • Buffalo chicken and melted cheese are a combination that just works, especially when you drizzle that cool ranch through the middle.
  • You can make them as spicy or mild as your crowd can handle, tweaking the sauce to match whoever's eating.
02 -
  • Don't overcrowd your pan or the bottoms won't crisp properly; work in batches if you have to, because four at once is almost never the move.
  • Pressing gently with your spatula as they cook helps the cheese melt and the flavors meld without squishing out all your carefully layered filling.
03 -
  • If your cheese isn't melting evenly, lower your heat slightly and cover the pan with a lid for the last minute of cooking, trapping steam that helps everything get gooey.
  • Prep all your fillings and lay out your tortillas before you start cooking so you're not scrambling to assemble while the pan sits empty.
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