Buffalo Chicken Quesadillas are a spicy and cheesy dish with juicy pieces of chicken. They’re zesty, wholesome, and perfect to eat whenever you’re in the mood for something with a kick!
1poundchicken breastscut into small 3/4-inch pieces (about 2 breasts)
¼teaspoonsalt
¼teaspoonpepper
¼cupbuffalo sauceabove
2tablespoonsranch dressing
4large flour tortillas
2cupsshredded Mexican cheese
sour cream and cilantrofor serving
Instructions
In a small saucepan, combine the hot sauce, butter, and garlic over medium heat. Simmer for 1 minute, remove from the heat and set aside.
1 cup Frank’s RedHot hot sauce, ½ cup salted butter, ⅛ teaspoon garlic powder
Heat the olive oil in a large skillet over medium-high heat. Add in the chicken and cook until browned on all sides and no longer pink in the middle. Stir in the salt, pepper, buffalo sauce, and ranch dressing. Spoon ¼ of the mixture onto one half of a tortilla. Top with ¼ of the cheese and fold in half.
Heat a grill pan to 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 1-2 more minutes.
2 tablespoons olive oil, sour cream and cilantro
Serve with sour cream, cilantro, and more buffalo sauce.
Video
Notes
Use as much or as little Buffalo Sauce as you like in the quesadillas. I use about 1/4 cup to stir into the chicken, and save the rest for dipping!
Instead of a grill pan, you can use a cast iron skillet or nonstick pan.
You can purchase pre-made Buffalo Wing Sauce instead of making your own.
Storage: Store buffalo chicken quesadillas in an airtight container in the refrigerator for 3 days.