Name: Buffalo Chicken Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 ½ cups shredded chicken; ½ cup buffalo sauce; ¼ cup sliced green onions; 2 tablespoons ranch dressing; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon freshly ground black pepper; 1 ½ tablespoons butter, divided; 2 ½ cups shredded Mexican-blend cheese, divided; 5 large flour tortillas

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Making buffalo chicken quesadillas at home has revolutionized my weeknight dinner routine. These crispy, cheesy quesadillas combine the tangy heat of buffalo sauce with tender chicken and melted cheese, all wrapped in a golden tortilla. I love how quickly they come together – you can have dinner on the table in less than 20 minutes using leftover chicken or rotisserie chicken from the store.

The beauty of buffalo chicken quesadillas lies in their simplicity and bold flavors. The buffalo sauce provides that classic tangy heat, while the ranch dressing adds cooling creaminess that balances the spice. The combination of garlic powder, onion powder, and black pepper creates depth that elevates this from a simple snack to a satisfying meal.

I’ve made these countless times for family dinners, game day gatherings, and quick lunches. They’re incredibly versatile – you can adjust the heat level, add extra vegetables, or change up the cheese blend based on what you have in your fridge. The crispy exterior and gooey, flavorful interior make every bite irresistible.

Ingredients Notes

Main Ingredients:

2 ½ cups shredded chicken
½ cup buffalo sauce
¼ cup sliced green onions
2 tablespoons ranch dressing
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 ½ tablespoons butter, divided
2 ½ cups shredded Mexican-blend cheese, divided
5 large flour tortillas

Equipment Needed:

Large mixing bowl
Large nonstick skillet
Spatula for flipping
Sharp knife for cutting
Measuring cups and spoons
Cutting board

Chicken Options: Rotisserie chicken works wonderfully for this recipe and saves time. You can also use leftover grilled chicken, baked chicken breasts, or even chicken thighs for extra flavor. Just make sure the chicken is fully cooked and shredded into bite-sized pieces.

Buffalo Sauce Selection: I prefer using a medium-heat buffalo sauce, but you can adjust based on your spice tolerance. Frank’s RedHot Buffalo Sauce is a classic choice, but any quality buffalo sauce will work. For milder heat, mix buffalo sauce with a bit more ranch dressing.

Cheese Considerations: Mexican-blend cheese melts beautifully and includes cheddar, Monterey Jack, and other complementary cheeses. You can substitute with sharp cheddar, pepper jack for extra heat, or even a combination of mozzarella and cheddar.

Tortilla Tips: Large flour tortillas work best because they’re pliable and hold the filling well. Make sure they’re fresh and not dried out, as this makes folding easier and prevents cracking.

How to Make Buffalo Chicken Quesadillas

Prepare the Filling. In a large bowl, combine the shredded chicken, buffalo sauce, sliced green onions, ranch dressing, onion powder, garlic powder, and black pepper. Mix everything thoroughly until the chicken is evenly coated with the sauce and seasonings. The mixture should look well-combined with no dry spots.
Heat the Skillet. Place a large nonstick skillet over medium-high heat. Add ½ tablespoon of butter and let it melt completely, swirling to coat the bottom of the pan evenly.
Assemble the Quesadillas. Take one tortilla and spread ¼ cup of shredded cheese over half of it. Add about ½ cup of the buffalo chicken mixture on top of the cheese, then sprinkle another ¼ cup of cheese over the chicken. Fold the tortilla in half, pressing gently to seal.
Cook Until Golden. Place the assembled quesadilla in the hot skillet and cook for 1-2 minutes until the bottom is golden brown and crispy. Carefully flip using a spatula and cook the other side for another 1-2 minutes until golden brown and the cheese is fully melted.
Repeat the Process. Remove the cooked quesadilla from the skillet and repeat the process with the remaining tortillas, adding more butter to the pan as needed for each batch.
Serve Immediately. Cut each quesadilla into wedges and serve hot with your choice of dipping sauces like sour cream, Mexican crema, or additional ranch dressing.

The key to success is working quickly and not overloading the tortillas with filling. Too much filling makes them difficult to flip and can cause the tortillas to tear.

Tips for Making Buffalo Chicken Quesadillas

Don’t overfill – too much filling makes the quesadillas hard to flip and can cause them to fall apart
Use medium-high heat – this ensures the tortilla gets crispy without burning while the cheese melts properly
Press gently while cooking – use your spatula to press down lightly, helping the cheese melt and the tortilla crisp up
Work in batches – cooking 2 at a time prevents overcrowding and ensures even cooking
Keep cooked quesadillas warm – place finished quesadillas on a baking sheet in a 200°F oven while you finish the rest
Drain excess sauce – if your buffalo chicken mixture seems too wet, drain some liquid to prevent soggy quesadillas
Fresh tortillas matter – use fresh, pliable tortillas for the best results and easier folding
Let them rest – allow quesadillas to cool for 1-2 minutes before cutting to prevent the filling from spilling out

Storing and Reheating

These quesadillas are best enjoyed fresh and hot, but you can store leftovers with good results:

Refrigerator Storage: Keep leftover quesadillas in an airtight container for up to 3 days. Place parchment paper between each quesadilla to prevent sticking.

Freezing: You can freeze cooked quesadillas for up to 2 months. Wrap each one individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.

Reheating Methods: The oven method works best for maintaining crispiness. Preheat to 350°F and bake for 5-8 minutes until heated through. You can also use a skillet over medium heat for 2-3 minutes per side, or microwave for 30-60 seconds if you’re in a hurry.

Make-Ahead Tips: You can prepare the buffalo chicken mixture up to 2 days ahead and store it in the refrigerator. Assemble and cook the quesadillas when ready to serve for the best texture.

What To Serve With Quesadillas

Buffalo chicken quesadillas pair well with various sides and accompaniments:

Classic Dips: Sour cream, ranch dressing, and blue cheese dressing all complement the spicy buffalo flavors. I like to serve a variety so everyone can choose their favorite.

Fresh Sides: A crisp green salad with lime vinaigrette helps balance the rich, spicy quesadillas. Coleslaw also works wonderfully, especially one with a tangy dressing.

Mexican-Inspired Additions: Guacamole, pico de gallo, or fresh salsa add freshness and additional flavors that complement the buffalo chicken.

Vegetable Options: Roasted vegetables like bell peppers, zucchini, or a simple side of steamed broccoli provide a healthy contrast to the indulgent quesadillas.

Soup Pairings: A light soup like tomato soup or a Mexican-inspired soup can turn this into a more substantial meal.

Frequently Asked Questions

Can I use different types of chicken? Yes! Rotisserie chicken, grilled chicken, or even leftover chicken from other meals work well. Just make sure it’s fully cooked and shredded into bite-sized pieces.

How can I make these less spicy? Use a mild buffalo sauce, add more ranch dressing to the mixture, or substitute some of the buffalo sauce with barbecue sauce for a milder flavor.

Can I add vegetables? Absolutely! Diced celery, bell peppers, or jalapeños work well. Just make sure to chop them finely and don’t add too much, as it can make the quesadillas soggy.

What if I don’t have Mexican-blend cheese? You can use cheddar, Monterey Jack, or even mozzarella. A combination of different cheeses often works better than a single type.

Can I make these in advance? The buffalo chicken mixture can be prepared ahead, but it’s best to assemble and cook the quesadillas fresh for the crispiest results.

How do I prevent the tortillas from tearing? Make sure your tortillas are fresh and at room temperature. If they’re cold or dry, they’re more likely to crack when folding.

Can I bake these instead of pan-frying? Yes, you can bake them at 425°F for 8-10 minutes, flipping halfway through. They won’t be quite as crispy as pan-fried, but they’ll still be delicious.