I’m a little bit in love with these easy Buffalo chicken quesadillas. They’re full of a spicy (but oh-so-creamy) Buffalo ranch sauce, tender chicken pieces, and melty Mexican cheese. With just a handful of simple ingredients and 20 minutes, I can make this Buffalo quesadilla recipe any time!
Chicken Quesadillas with Buffalo Sauce
I love chicken quesadillas, and a bit of spicy Buffalo sauce makes them even better! The touch of ranch in the sauce balances the heat, making them perfect for kids, while still delivering a satisfying kick for spice lovers. You can customize them with add-ins like bell peppers, caramelized onions, or corn for extra flavor and texture. Plus, using leftover or rotisserie chicken makes this a speedy, make-ahead-friendly meal for busy weeknights or casual lunches.
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The Secret to Perfectly Melty Quesadillas
For perfectly gooey, evenly melted cheese, sprinkle a thin layer of shredded cheese on the bottom of the tortilla first, then add the chicken and remaining cheese on top before folding. This will create a natural “glue” that will hold the quesadilla together.
Buffalo Chicken Quesadillas Recipe
Equipment
- Cast Iron Skillet or Grill Pan
Ingredients
For the Buffalo Sauce:*
- 1 cup hot sauce (I used Franks RedHot)
- ½ cup salted butter (1 stick)
- ⅛ teaspoon garlic powder
For the Quesadillas:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cubed**)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup Buffalo sauce (from above*)
- 2 tablespoons ranch dressing
- 4 large flour tortillas
- 2 cups shredded Mexican cheese
Optional Toppings:
- sour cream
- fresh cilantro
Instructions
- In a small saucepan, combine the hot sauce, butter, and garlic powder over medium heat. Simmer for 1 minute, then remove from the heat and set aside.1 cup hot sauce, ½ cup salted butter, ⅛ teaspoon garlic powder
- Heat the olive oil in a large skillet set over medium-high heat. Add in the cubed chicken and cook through. Stir in the salt, black pepper, Buffalo sauce, and ranch dressing.2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ cup Buffalo sauce, 2 tablespoons ranch dressing
- Spoon the mixture evenly over the tortillas, keeping it on only one-half of each tortilla. Top evenly with the shredded cheese and fold each tortilla in half.4 large flour tortillas, 2 cups shredded Mexican cheese
- Heat a grill pan over medium heat. Brush with olive oil and place the quesadilla on the grill. Cook until golden and the cheese is melted, about 2-3 minutes. Flip and cook for 1-2 more minutes.
- Serve with sour cream, fresh cilantro, and more Buffalo sauce if desired.sour cream, fresh cilantro
Notes
- Add more hot sauce if you like spicy food, or use less if you prefer a milder flavor.
- Bell peppers, caramelized onions, or corn can add texture and sweetness if desired.
- Grate your own cheese if possible; it melts smoother than pre-shredded.
- Slightly warming tortillas before adding the filling prevents them from tearing and makes folding easier.
- Don’t overcrowd the skillet when cooking the quesadillas! Too many in the pan at once will stop the tortillas from getting crispy.
- Press down gently with a spatula or pan weight while cooking for an evenly crispy quesadilla.
- Use medium heat: too high burns the tortilla before the cheese melts.
- Serve with blue cheese dressing, guacamole, or extra Buffalo sauce for dipping.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make it Even Easier!
While these quesadillas are already easy to make, you can make them even easier by using leftover chicken and a store-bought buffalo sauce. I always have some shredded chicken in my fridge to use, or I just pick up a rotisserie chicken.
How to Store and Reheat
Nothing beats these Buffalo chicken quesadillas fresh off the stove, but they can be stored in an airtight container in the fridge for 3 days. To reheat, use a skillet or griddle on medium heat and cook until heated, about 3 minutes per side. You can also store the filling separately from the tortillas, assemble, and heat through–perfect for next-day lunches!
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