Buffalo Chicken Quesadilla (Printable version)

Spicy chicken and melted cheese folded into golden tortillas for a quick, satisfying meal.

# What you need:

→ 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 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)

# How to Make It:

01 - In a medium bowl, toss the shredded chicken with buffalo wing sauce until fully coated.
02 - Lay out the tortillas and sprinkle half of each with Monterey Jack and cheddar cheese, then add buffalo chicken, red onion, and cilantro if used. Drizzle lightly with ranch or blue cheese dressing, top with additional cheese, and fold each tortilla over to enclose the filling.
03 - Preheat a large nonstick skillet over medium heat and lightly grease with cooking spray or butter.
04 - Place filled tortillas in the skillet, cooking 2 to 3 minutes per side while pressing gently, until golden brown and cheese has melted. Work in batches if needed.
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 transforms leftovers into something that tastes like you planned it all along, crispy on the outside and molten in the middle.
  • The buffalo sauce brings just enough heat to wake up your taste buds without overwhelming the creamy cheese and cool ranch.
  • You can have it on the table in under half an hour, which means weeknight dinners or last minute guests are never a problem.
02 -
  • Do not overfill the tortillas or they will split when you flip them, and you will lose half the cheese to the skillet.
  • Medium heat is your friend here, too high and the outside burns before the cheese melts, too low and the tortilla stays pale and floppy.
  • Let them rest for a minute after cooking or the first slice will turn into a lava flow of cheese and buffalo sauce all over your cutting board.
03 -
  • Press the quesadilla gently with the spatula while it cooks to help the cheese melt faster and seal the layers together.
  • Use a pizza cutter to slice the quesadillas into clean wedges without dragging the filling out of place.
  • If you love blue cheese, crumble a little inside along with the cheddar and Monterey Jack for an extra tangy, bold flavor that stands up to the buffalo sauce.
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