Spicy Buffalo Chicken Quesadilla (Printable)

Cheesy quesadilla with buffalo chicken, tangy ranch, and a hint of cilantro for a bold, quick meal.

# What You Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 5 tablespoons 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 flour tortillas (10-inch)

→ 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 for cooking

# Steps:

01 - In a medium bowl, combine shredded chicken with buffalo wing sauce until fully coated.
02 - Lay tortillas flat and sprinkle half of each with Monterey Jack and cheddar cheeses. Top with buffalo chicken, red onion, and cilantro if using. Drizzle lightly with ranch or blue cheese dressing and sprinkle additional cheese. Fold tortillas over to enclose filling.
03 - Preheat a large nonstick skillet over medium heat and coat lightly with cooking spray or melted butter.
04 - Place filled tortillas in skillet and cook 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted. Work in batches if needed.
05 - Remove quesadillas from skillet, let rest for one minute, then cut into wedges. Serve hot with extra ranch or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • That crispy exterior with a molten cheese center happens every single time, no fussy steps required.
  • The spicy-creamy-tangy balance keeps you coming back for another wedge without even thinking about it.
  • Ready in under 30 minutes start to finish, which beats delivery every time.
02 -
  • The cheese-to-filling ratio is everything; skimp on cheese and the quesadilla falls apart, load it too heavy and the inside won't cook through before the outside burns.
  • Medium heat is not a suggestion—higher heat will char the tortilla before the cheese melts, and you'll end up with a hot pocket of cold cheese inside.
03 -
  • Shred your own cheese if you have time; pre-shredded cheese has anti-caking agents that prevent it from melting quite as smoothly, and you'll notice the difference.
  • Let the cooked quesadillas rest on a cutting board for exactly one minute before cutting—it gives the cheese a moment to set and makes serving them cleaner.
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