Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430 kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg