If you’re craving a snack or meal that bursts with bold, tangy flavor and ooey-gooey cheese, this Buffalo Chicken Quesadilla Recipe is your new best friend in the kitchen. Packed with tender shredded chicken tossed in spicy buffalo wing sauce and layered with melted Monterey Jack and cheddar cheeses, this quesadilla combines the classic flavors of buffalo wings with the crispy, comforting charm of a quesadilla. Perfect for game days, quick dinners, or anytime you want to impress without stress, this dish is as satisfying as it is easy to make.
Ingredients You’ll Need
These straightforward ingredients come together beautifully, each playing an essential role in the taste, texture, and vibrant color of the quesadilla. From the spicy buffalo sauce to the melty cheeses, every component enhances this dish’s irresistible appeal.
- Cooked shredded chicken breast: The hearty protein base ready to soak up the buffalo wing sauce.
- Buffalo wing sauce (mild or hot): Adds that signature spicy kick that makes this recipe unforgettable.
- Shredded Monterey Jack cheese: Smooth, creamy, and perfect for melting inside the quesadilla.
- Shredded cheddar cheese: Offers a sharp contrast and vibrant color to the cheese blend.
- Large 10-inch flour tortillas: The sturdy yet soft canvas that holds all the delicious fillings.
- Finely chopped red onion: Brings a crisp bite and subtle sweetness.
- Chopped fresh cilantro (optional): Adds a fresh, herbal brightness that cuts through the richness.
- Ranch or blue cheese dressing: Used both inside for creaminess and on the side for dipping.
- Nonstick cooking spray or butter: For that perfect golden, crisp exterior when cooking the quesadillas.
How to Make Buffalo Chicken Quesadilla Recipe
Step 1: Prepare the Chicken Mixture
Start by tossing your cooked, shredded chicken breast in a bowl with the buffalo wing sauce until every tender strand is evenly coated with spicy goodness. This simple step is the flavor foundation, ensuring each bite delivers that irresistible buffalo zing.
Step 2: Assemble the Quesadillas
Lay out your flour tortillas flat on a clean surface. Sprinkle a generous layer of shredded Monterey Jack and cheddar cheese over half of each tortilla, which helps glue everything together once melted. Add the buffalo-coated chicken on top, scatter finely chopped red onion, and if you’re a cilantro fan, sprinkle some for an extra burst of freshness. Drizzle a little ranch or blue cheese dressing for a creamy contrast, then add another layer of cheese to seal the deal. Fold the tortilla over carefully to enclose all the filling, ready for cooking.
Step 3: Preheat Your Skillet
Heat a large nonstick skillet over medium heat, then coat it lightly with cooking spray or melt some butter to prevent sticking and add flavor. A hot skillet is key to achieving that perfect golden crust while melting the cheese inside beautifully.
Step 4: Cook the Quesadillas
Place the filled quesadillas gently into the skillet. Depending on the size of your pan, you may need to cook them in batches. Cook each side for about 2 to 3 minutes, pressing lightly so the quesadilla crisps evenly and the cheese melts completely. You’ll notice a lovely golden-brown exterior that’s just begging to be bitten into.
Step 5: Serve Your Buffalo Chicken Quesadilla Recipe
Once cooked, transfer the quesadillas to a cutting board and let them rest for a minute to set. Slice into wedges, making sharing easy and appealing. Serve hot, alongside extra ranch or blue cheese dressing for dipping—because every great buffalo chicken quesadilla deserves a creamy dip companion.
How to Serve Buffalo Chicken Quesadilla Recipe
Garnishes
A sprinkle of fresh cilantro or chopped green onions on top adds vibrant color and an herbaceous hint that brightens the dish. Optional crumbled blue cheese can also elevate the flavor, especially for fans of that tangy bite.
Side Dishes
For a balanced meal, pair this Buffalo Chicken Quesadilla Recipe with crisp celery sticks or carrot sticks, echoing the classic buffalo wing accompaniments. A fresh garden salad or a side of crunchy tortilla chips with salsa can also complement the rich and spicy flavors perfectly.
Creative Ways to Present
Try stacking mini quesadilla wedges on a platter for a party-style presentation or serve them alongside a small bowl of ranch dip topped with a drizzle of buffalo sauce and a sprinkle of cheese. For a fun twist, cut the quesadillas into bite-sized pieces and serve them as appetizer finger food at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Buffalo Chicken Quesadilla Recipe, wrap them tightly in foil or place them in an airtight container before refrigerating. They should stay fresh and tasty for up to 3 days, perfect for quick snacks or lunches.
Freezing
You can freeze cooked quesadilla wedges by first allowing them to cool completely, then wrapping each piece individually in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to 2 months, letting you enjoy your buffalo chicken cravings anytime.
Reheating
To bring leftovers back to life, reheat your quesadilla in a skillet over medium heat. This method helps maintain the crisp texture. Alternatively, use a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if you want to keep that perfect crispiness intact.
FAQs
Can I use rotisserie chicken for this Buffalo Chicken Quesadilla Recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut, adding flavor and saving prep time. Just shred it finely before tossing with the buffalo sauce.
What if I don’t like spicy food? Can I adjust the buffalo wing sauce?
Definitely. You can use mild buffalo wing sauce or even mix the sauce with a little ranch dressing to tone down the heat while keeping that classic buffalo flavor.
Is there a good substitute for cilantro if I don’t have any?
Yes, fresh parsley or green onions can work well as alternatives, providing a fresh pop of color and flavor without overpowering the quesadilla.
Can I make this recipe vegetarian?
You can! Substitute the chicken with roasted cauliflower or chickpeas tossed in buffalo wing sauce for a delicious vegetarian twist on the Buffalo Chicken Quesadilla Recipe.
How do I prevent the quesadilla from getting soggy?
Using a hot skillet and cooking each side until golden brown helps the tortilla stay crisp. Also, avoid over-saucing the chicken to prevent excess moisture inside.
Final Thoughts
This Buffalo Chicken Quesadilla Recipe has quickly become one of my go-to dishes for a reason — it’s fast, flavorful, and feels like a cozy hug wrapped in a tortilla. Whether you’re feeding a hungry crowd or just treating yourself, this recipe promises a perfect balance of spicy, cheesy, and crunchy in every bite. Give it a try today and watch it become your new favorite comfort food!
Print
Buffalo Chicken Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Buffalo Chicken Quesadilla combines tender shredded chicken tossed in spicy buffalo wing sauce with a gooey blend of Monterey Jack and cheddar cheeses, all sandwiched inside crispy, golden flour tortillas. Perfect as a quick and flavorful appetizer or a satisfying main dish, these quesadillas are easy to make on the stovetop and served with ranch or blue cheese dressing for a creamy contrast to the bold buffalo flavor.
Ingredients
Buffalo Chicken Filling
- 2 cups cooked shredded chicken breast
- 5 tablespoons buffalo wing sauce (mild or hot)
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro (optional)
Cheese and Tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large 10-inch flour tortillas
For Cooking and Serving
- 1/4 cup ranch or blue cheese dressing, plus extra for serving
- Nonstick cooking spray or 1 tablespoon butter for cooking
Instructions
- Prepare chicken mixture: In a medium bowl, combine the shredded chicken with the buffalo wing sauce and toss until the chicken is evenly coated. This will infuse the chicken with the signature spicy flavor.
- Assemble quesadillas: Lay out the flour tortillas flat. On one half of each tortilla, evenly sprinkle a layer of Monterey Jack and cheddar cheeses. Add a generous portion of the buffalo chicken mixture on top, followed by finely chopped red onion and cilantro, if using. Drizzle lightly with ranch or blue cheese dressing. Top with an additional sprinkle of cheese to help the quesadilla seal. Fold the tortilla over to enclose the filling.
- Preheat skillet: Heat a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick cooking spray or melt butter in the pan to prevent sticking and aid browning.
- Cook quesadillas: Place the filled quesadillas in the skillet carefully. Cook each side for 2 to 3 minutes, pressing down gently with a spatula, until the tortilla is golden brown and crispy, and the cheese inside has melted.
- Serve: Remove the cooked quesadillas from the skillet and let them rest for about 1 minute to allow fillings to settle. Cut into wedges and serve hot with extra ranch or blue cheese dressing on the side for dipping.
Notes
- Use cooked chicken breast leftover from previous meals or rotisserie chicken to save time.
- Adjust the amount of buffalo sauce depending on your preferred spice level.
- Adding cilantro is optional but adds a fresh, herbal note that complements the spicy buffalo flavor.
- If you prefer a crispier quesadilla, cook an extra minute per side but watch closely to avoid burning.
- To make this gluten-free, substitute flour tortillas with gluten-free tortillas.
