Spicy Buffalo Chicken Quesadilla (Printable)

Spicy buffalo chicken and melted cheese folded in warm tortillas for a flavorful snack or meal.

# What You'll Need:

→ Chicken

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

→ 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 additional for serving
09 - Nonstick cooking spray or 1 tablespoon butter for cooking

# Directions:

01 - In a medium bowl, combine shredded chicken with buffalo wing sauce until fully coated.
02 - Arrange tortillas flat. On half of each, layer Monterey Jack and cheddar cheeses, buffalo chicken mixture, red onion, and cilantro if using. Drizzle lightly with dressing, add a little extra cheese, then fold tortillas to enclose filling.
03 - Heat a large nonstick skillet over medium heat and coat with cooking spray or melt butter. Place folded quesadillas in skillet, cooking 2–3 minutes per side until golden and cheese melts, pressing gently.
04 - Remove from heat, let rest for 1 minute, then cut into wedges. Serve warm with extra ranch or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, and most of that is just standing at the stove.
  • The mix of melted cheese and buffalo sauce hits that perfect balance of comfort and kick.
  • You can adjust the heat level without changing the whole recipe.
  • Leftovers reheat beautifully in a hot pan, staying crispy instead of soggy.
02 -
  • Don't overfill the tortillas or they'll split when you fold them, and all that cheese will ooze out into the pan.
  • If your heat is too high, the outside will char before the cheese melts—medium heat is the sweet spot.
  • Let them rest before cutting or the filling will slide out when you try to plate them.
03 -
  • Use a pizza cutter to slice them into even wedges without squishing the filling.
  • Layer cheese on both sides of the filling so it acts like glue when it melts.
  • Wipe the skillet between batches to prevent burnt bits from sticking to the next quesadilla.
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