Buffalo chicken quesadillas are a mash up of your favorite wing flavors and the ooey, gooey Tex Mex treat. A delightful combination of shredded buffalo chicken and tons of cheese gets sandwiched between flour tortillas and cooked to melty perfection.

Are you still the dark place that I was in a long time back when I thought a quesadilla was only tortilla and melted cheese?

Well, welcome to the light my friend.

It’s the dawn of a new age where a quesadilla can be almost anything you want including an incredible mash up of buttery tortilla, melted cheese, and buffalo chicken.

Every bite is texture heaven.

A buttery, crunchy, toasted stuffed with two kinds of melted cheese, cheddar and mozzarella.

Hidden in the center is a magical pocket of buffalo chicken.

Dip it in ranch dressing, blue cheese, or extra buffalo sauce for the ultimate buffalo chicken lovers dream quesadilla.

Ingredients

To make these you’ll need:

Chicken– Cooked shredded or diced chicken. This is perfect for using up a rotisserie chicken or leftover grilled chicken.
Buffalo sauce– Homemade or your favorite store bought kind
Salt and pepper– To taste
Tortillas– Large, burrito sized, flour tortillas
Butter– Softened
Cheese– Both shredded cheddar and shredded mozzarella, and softened cream cheese- although this is an optional addition
Ranch dressing– Either homemade or store bought. You could also use blue cheese if you prefer.

How to Make

Making buffalo chicken quesadillas is pretty quick and easy!

To do it, mix the chicken with buffalo sauce and cream cheese (if using!) and salt and pepper until everything’s evenly combined.

Toss the cheese together in a second bowl so they are combined.

Then, heat a large skillet over medium heat and spray it with nonstick spray.

Spread the outside of each tortilla with one tablespoon of butter.

Put one buttered tortilla into the hot skillet.

Quickly top one half of it with about an 1/8 of the cheese followed by 1/4 of the chicken mixture.

Drizzle a tablespoon of ranch over top of the chicken followed by another 1/8th of the cheese.

Fold the quesadilla in half to ‘close’.

Cook the quesadilla until golden and crispy on that side, about 2-3 minutes, but watching carefully.

Use two spatulas to carefully keep it closed and flip it to the other side to continue cooking, until that side’s also golden and crispy.

Remove the cooked quesadilla to a cutting board to rest, and repeat this process with the rest of the tortillas and cheese.

Use a sharp pizza cutter to into 3-4 wedges and serve with additional ranch dressing or buffalo sauce, as desired.

Enjoy!

Storing Leftovers

I don’t recommend planning for leftover buffalo chicken quesadillas.

They will get sort of sad and soggy in the fridge.

This recipe is very easy to cut in half, or even quarters, so you can make just enough and not too much.

Tips and Tricks

You can use a spatula to gently press down on the quesadilla, if you’d like it on the thicker, more uniform side, while cooking.
Feel free to substitute your favorite cheese or use all cheddar or all mozzarella if you’d rather.
Also the cream cheese is an optional addition, although it really does add that perfect extra creamy factor to these. You can always use less than 8 ounces if you’re trying to cut off some calories.
Prefer blue cheese dressing? Use that instead of ranch.

Other Buffalo Chicken Recipes

Buffalo chicken quesadillas are a delicious mash up of two classic appetizers.

Make them and enjoy!

Looking for other buffalo chicken recipes?

Try these:

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