Buffalo Chicken Cheesy Quesadilla (Printable format)

Spicy buffalo chicken and melted cheese folded in a golden, crispy tortilla for a satisfying snack or meal.

# List of ingredients:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 1/3 cup buffalo wing sauce (mild or hot)

→ Cheese

03 - 1 1/2 cups shredded Monterey Jack cheese
04 - 1 cup shredded cheddar cheese

→ Tortillas

05 - 4 large 10-inch flour tortillas

→ Extras

06 - 1/4 cup finely chopped red onion
07 - 2 tablespoons chopped fresh cilantro (optional)
08 - 1/4 cup ranch or blue cheese dressing, plus extra for serving
09 - Nonstick cooking spray or 1 tablespoon butter

# How to make it:

01 - In a medium bowl, combine shredded chicken with buffalo wing sauce until evenly coated.
02 - Lay out tortillas. On half of each, layer Monterey Jack and cheddar cheese, buffalo chicken, red onion, and cilantro if using. Drizzle lightly with ranch or blue cheese dressing. Top with more cheese, then fold the tortilla to enclose filling.
03 - Preheat a large nonstick skillet over medium heat and lightly coat with cooking spray or melt butter.
04 - Place assembled quesadillas in skillet, cooking 2 to 3 minutes per side, pressing gently until golden brown and cheese is melted. Cook in batches if needed.
05 - Remove quesadillas and let rest 1 minute. Cut into wedges and serve hot with extra ranch or blue cheese dressing for dipping.

# Expert Suggestions:

01 -
  • It takes less than half an hour from start to finish, so you can have dinner ready before the halftime show ends.
  • The crispy tortilla and gooey cheese create the perfect contrast to the spicy, tender chicken inside.
  • You can adjust the heat level to suit anyone at the table, from kids to heat seekers.
  • It uses simple ingredients you probably already have, no special grocery run required.
02 -
  • Do not overfill the tortillas or they will burst open when you flip them, and youll lose all that cheesy goodness in the pan.
  • Medium heat is key. Too high and the outside burns before the cheese melts. Too low and you end up with a pale, floppy quesadilla.
  • Let the quesadilla rest for a minute after cooking. I used to skip this and the filling would slide right out when I cut it.
03 -
  • Press down gently with your spatula while cooking to help the layers stick together and the cheese melt evenly.
  • Use two spatulas to flip if you are nervous about the filling spilling out. It gives you more control and confidence.
  • Taste your buffalo sauce before mixing it with the chicken so you know exactly how spicy the final dish will be.
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