Buffalo Chicken Quesadillas Recipe

plate of stacked buffalo chicken quesadillas with sour cream

5 from 1 vote

These Buffalo Chicken Quesadillas are loaded with tender chicken, melty Mexican cheese, and a creamy, spicy Buffalo sauce. Ready in 20 minutes, a touch of ranch balances the heat, making them perfect for kids or spice lovers alike.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, lunch

Cuisine: American, Mexican

Servings: quesadillas

Calories: 722kcal

Author: Becky Hardin

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

Video

Notes

*You can use bottled Buffalo sauce instead of homemade.

**You can use leftover chicken, like shredded chicken or a store-bought rotisserie chicken. Just toss with the Buffalo sauce and ranch.

Tips:

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.

Make-Ahead: The cooked chicken can be prepped in advance and stored in the fridge for 1-2 days. Assemble quesadillas and freeze before cooking. Cook straight from frozen on low-medium heat for a quick meal.

Storage: Store Buffalo chicken quesadillas in an airtight container in the refrigerator for 3 days.

Nutrition