Easy Buffalo Chicken Quesadillas
Spicy, cheesy quesadillas packed with buffalo chicken and melty cheese. Ready in about 20 minutes for an easy meal.
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Servings:
Ingredients
Main Ingredients
- 2 cup cooked shredded chicken rotisserie works great
- 0.33 cup buffalo wing sauce plus more for drizzling, if you like
- 1.5 cup shredded Monterey Jack or mild cheddar
- 12 oz flour tortillas about four 8-inch tortillas
- 0.25 cup sliced green onions for garnish
- 1 tbsp olive oil for the skillet
- 0.25 cup ranch dressing for dipping
- 2 tbsp blue cheese crumbles optional, for topping
Instructions
Preparation Steps
- Combine the shredded chicken and buffalo sauce in a bowl until evenly coated.
- Warm a large skillet over medium heat and add the olive oil.
- Lay one tortilla in the skillet. Sprinkle a thin layer of cheese over half the tortilla.
- Spoon a layer of buffalo chicken over the cheese, add a little more cheese, then fold the tortilla over.
- Cook 2–3 minutes per side until golden and the cheese melts. Repeat with remaining tortillas and filling.
- Rest 1 minute, then slice into wedges. Top with green onions and blue cheese, and serve with ranch.
Notes
Variation: Add a handful of crumbled bacon or swap in pepper jack for extra heat. For a crispier finish, brush the folded quesadillas lightly with oil and air-fry at 375°F for 5–6 minutes, flipping once. Leftovers keep in the fridge up to 3 days; reheat in a skillet to restore crunch.
This recipe is an original creation inspired by classic Easy Buffalo Chicken Quesadillas flavors. All ingredient ratios and instructions are independently developed.