Description
Buffalo Chicken Quesadillas are spicy, cheesy, and easy to make—perfect for game day, lunch, or a quick dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken (see Notes)
- ½ cup buffalo sauce
- 4 tablespoons butter
- 4 large (10-inch) flour tortillas
- 2 cups shredded Mexican cheese blend
For Serving (Optional)
- Ranch dressing or blue cheese dressing
- Fresh chopped cilantro
Instructions
- Prepare the Buffalo Chicken
In a medium bowl, combine the shredded chicken with buffalo sauce. Mix until the chicken is well coated. Set aside. - Melt Butter in Skillet
In a large skillet over medium heat, melt 1 tablespoon of butter. Swirl to coat the pan evenly. - Assemble the Quesadilla
Place one tortilla in the skillet. On one half of the tortilla, sprinkle ½ cup of shredded cheese, followed by ½ cup of buffalo chicken. Sprinkle another layer of cheese on top (optional for extra gooeyness), then fold the tortilla over to create a half-moon shape. - Cook Until Golden
Cook the quesadilla for 2–3 minutes per side, or until golden brown and the cheese is fully melted. Repeat with remaining ingredients, adding more butter to the pan as needed. - Slice and Serve
Let quesadillas rest for 1 minute before slicing into wedges. Serve warm with ranch dressing and a sprinkle of fresh cilantro, if desired.
Notes
You can use store-bought rotisserie chicken for a shortcut.
Adjust buffalo sauce based on heat preference—mild to extra hot.
Add sliced green onions, jalapeños, or blue cheese crumbles for extra flavor.
Use a nonstick skillet for best results, or a griddle if cooking multiple at once.
Don’t overcrowd the pan—cook one quesadilla at a time for even browning.