Buffalo Chicken Cheesy Quesadilla (Print Version)

A spicy, cheesy quesadilla packed with buffalo chicken and melted cheese for a quick, flavorful bite.

# What You'll Need:

→ 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 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

# Steps to Follow:

01 - In a medium bowl, toss the shredded chicken with buffalo wing sauce until fully coated.
02 - Lay tortillas flat. On half of each, sprinkle Monterey Jack and cheddar cheese, add buffalo chicken, red onion, and cilantro if using. Drizzle lightly with ranch or blue cheese dressing. Top with more cheese, then fold tortillas over to enclose filling.
03 - Warm a large nonstick skillet over medium heat and coat lightly with cooking spray or melt butter.
04 - Place quesadillas in skillet, cooking 2 to 3 minutes per side while gently pressing, until golden and cheese melts. Cook in batches if necessary.
05 - Remove from skillet, let rest one minute, cut into wedges, and serve hot with extra ranch or blue cheese dressing for dipping.

# Additional Tips::

01 -
  • It comes together faster than delivery and tastes twice as satisfying.
  • The buffalo heat meets gooey cheese in a way that feels like comfort food with attitude.
  • You can adjust the spice level without losing any of the flavor.
  • Leftovers turn into lunch gold when you reheat them in a hot skillet.
02 -
  • Do not skip the resting step or your quesadilla will fall apart the second you cut into it.
  • Medium heat is your friend, too high and the tortilla burns before the cheese even thinks about melting.
  • If you drizzle too much ranch inside, it will make the tortilla soggy, so go light and save the rest for dipping.
03 -
  • Press down gently with the spatula while cooking to help everything meld together without squishing out the filling.
  • Use a pizza cutter to slice them into clean wedges without tearing the tortilla.
  • If you double the recipe, keep finished quesadillas warm in a low oven while you finish the rest.
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