Save to Pinterest I threw this together on a Tuesday night when the fridge was half-empty and everyone was starving. I had leftover rotisserie chicken, a bottle of buffalo sauce shoved in the back, and tortillas that were about to go stale. What came out of that skillet surprised me—crispy, gooey, tangy, and just spicy enough to make everyone reach for their water glass. It's been in rotation ever since.
The first time I made these for friends during a basketball game, they vanished before halftime. Someone asked if I'd ordered them from a restaurant. I didn't admit how simple they were until the second batch was already gone. Now they request these instead of wings whenever we get together.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken is your best friend here—it saves time and adds flavor you can't get from plain poached chicken.
- 1/3 cup buffalo wing sauce: Go mild if you're feeding kids or anyone who doesn't love heat, but the hot version is where this really shines.
- 1 1/2 cups shredded Monterey Jack cheese: It melts smooth and creamy without getting greasy, holding everything together.
- 1 cup shredded cheddar cheese: Sharp cheddar adds a little bite that balances the richness of the Monterey Jack.
- 4 large flour tortillas (10-inch): Don't use the small ones—you need room to load these up and fold them without tearing.
- 1/4 cup finely chopped red onion: A little sharpness cuts through all that cheese and sauce.
- 2 tablespoons chopped fresh cilantro (optional): I skip it sometimes, but when it's there, it brightens the whole thing.
- 1/4 cup ranch or blue cheese dressing: Inside and on the side—this is non-negotiable if you want the full buffalo experience.
- Nonstick cooking spray or 1 tablespoon butter: Butter gives you better color and flavor, but spray works if you want to keep it lighter.
Instructions
- Coat the chicken:
- Toss the shredded chicken with buffalo sauce in a medium bowl until every piece is glossy and orange. The sauce should cling without pooling at the bottom.
- Assemble the quesadillas:
- Lay out your tortillas and work on one half of each—sprinkle cheese first, then buffalo chicken, red onion, cilantro if using, a drizzle of ranch, and a final layer of cheese before folding. Press gently so it holds together.
- Heat the skillet:
- Set a large nonstick skillet over medium heat and lightly coat with spray or melt a small pat of butter. You want it hot enough to sizzle when the tortilla hits, but not so hot it burns before the cheese melts.
- Cook until golden:
- Place the quesadillas in the skillet and cook for 2 to 3 minutes per side, pressing down gently with a spatula. Flip carefully when the bottom is crispy and deep golden.
- Rest and slice:
- Let them sit for a minute after you pull them from the heat so the cheese sets slightly. Cut into wedges and serve hot with extra ranch or blue cheese on the side.
Save to Pinterest I remember making these the night before a road trip and packing the leftovers in foil. We reheated them over a campfire the next evening, and they tasted even better—smoky, crispy, and still holding together. That's when I realized this recipe could travel.
Make It Your Own
If you want more heat, tuck sliced jalapeños inside with the chicken. For a milder version, use less buffalo sauce and add a spoonful of sour cream to cool it down. I've also swapped in pepper jack cheese when I'm feeling bold, and it never disappoints.
Serving Suggestions
These go perfectly with celery sticks and carrot slices on the side, just like you'd serve with wings. A cold beer or iced tea balances the spice. If you're feeding a crowd, set out bowls of ranch, blue cheese, and hot sauce so everyone can customize their dipping situation.
Storage and Reheating
Leftover quesadillas keep in the fridge for up to three days wrapped in foil or stacked in an airtight container. Reheat them in a skillet over medium heat for the crispiest results—microwaving works in a pinch, but you'll lose that crunch.
- Let them cool completely before wrapping to avoid soggy tortillas.
- Freeze assembled but uncooked quesadillas between parchment for quick weeknight meals.
- Reheat frozen ones straight from the freezer in a covered skillet over low heat.
Save to Pinterest This is the kind of recipe that makes you look like you tried harder than you did. It's messy, satisfying, and always gone faster than you expect.
Recipe FAQs
- → What type of chicken works best for this dish?
Shredded cooked chicken breast is ideal for absorbing the buffalo sauce and providing a tender filling.
- → Can I adjust the spiciness level?
Yes, use mild or hot buffalo wing sauce depending on your heat preference. Adding sliced jalapeños can also increase spice.
- → What cheeses complement the buffalo chicken?
Monterey Jack and cheddar cheeses melt well and balance the spicy buffalo flavor with creamy richness.
- → Are flour tortillas necessary?
Flour tortillas provide a soft, pliable base that crisps well. Gluten-free alternatives can be substituted to accommodate dietary needs.
- → How should the quesadillas be cooked?
Cooked in a lightly buttered or sprayed nonstick skillet over medium heat, pressing gently until golden brown on each side and cheese melts through.
- → What garnishes pair well with this dish?
Additional ranch or blue cheese dressing is traditional, and celery sticks make a classic side pairing to complement the flavors.