Make quick, spicy, and cheesy Buffalo Chicken Quesadillas in under 20 minutes. This recipe uses pre-cooked chicken for fast weeknight dinners or game day snacks.
Author:Ahazzam
Prep Time:5 min
Cook Time:12 min
Total Time:17 min
Yield:2 large quesadillas (4 servings)
Category:Lunch
Method:Skillet Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup cooked, shredded chicken (rotisserie chicken works well)
1/2 cup buffalo wing sauce
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
4 large flour tortillas
2 tablespoons butter or cooking spray
1/4 cup ranch dressing (for serving)
1/4 cup blue cheese dressing (optional, for serving)
Instructions
In a medium bowl, combine the shredded chicken and buffalo wing sauce. Mix until the chicken is fully coated.
Heat a large skillet or griddle over medium heat. Lightly butter one side of a tortilla or spray with cooking spray.
Place the tortilla, butter-side down, onto the hot skillet.
Sprinkle half of the cheese mixture over the entire surface of the tortilla.
Spoon half of the buffalo chicken mixture evenly over the cheese layer.
Top with the remaining cheese.
Place a second tortilla directly on top of the filling.
Cook for 3 to 4 minutes until the bottom tortilla is golden brown and crispy.
Carefully flip the quesadilla using a large spatula. Cook the second side for another 3 to 4 minutes until golden brown and the cheese is fully melted and gooey.
Remove from the skillet and let it rest for one minute before slicing into wedges.
Repeat the process with the remaining ingredients to make the second quesadilla.
Serve immediately with ranch and blue cheese dressing on the side for dipping.
Notes
For extra crispiness, press down gently on the quesadilla with a spatula while it cooks.
If you prefer a milder flavor, reduce the amount of buffalo sauce slightly.
You can substitute the cheese blend with a Mexican blend or Pepper Jack for extra heat.