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
Scale
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.
