Description
These Buffalo Chicken Quesadillas combine the zesty kick of buffalo chicken with the comforting embrace of cheesy tortillas. Topped with a creamy ranch drizzle, they’re perfect for any occasion!
Ingredients
Scale
- 2–3 cups cooked shredded chicken
- 1/4 cup Buffalo Wing Sauce (adjust to taste)
- 2 cups shredded cheese (Monterey Jack, Colby Jack, or sharp cheddar)
- 4–6 medium flour tortillas (8–10 inch)
- Ranch dressing for drizzle
- Butter or oil for cooking
- Optional add-ins: finely diced green onions, red onion, blue cheese crumbles, finely diced celery
Instructions
- Prepare Your Chicken: If you're using a rotisserie chicken, simply remove the skin and bones, then shred the meat. If you're cooking chicken breasts, boil, bake, or grill them until cooked through, then shred or dice.
- Make the Buffalo Chicken Filling: In a medium-sized bowl, combine your shredded or diced cooked chicken with your desired amount of buffalo wing sauce. Start with about 1/4 cup of sauce and add more as needed until the chicken is evenly coated.
- Get Your Ranch Drizzle Ready: If you're using store-bought ranch, simply give it a good shake. If you're making your own, prepare it according to your recipe.
- Assemble Your Quesadillas: Heat a large non-stick skillet or griddle over medium heat. Once hot, add a small pat of butter or a drizzle of oil and spread it around. Place one flour tortilla in the pan.
- Layer the Ingredients: On one half of the tortilla, sprinkle a generous layer of shredded cheese (about 1/4 cup). Then, spoon a portion of your buffalo chicken mixture over the cheese. Finish with another sprinkle of cheese on top of the chicken.
- Cook and Fold: Let the tortilla cook for about 2-3 minutes, or until the bottom is golden brown and the cheese on the bottom has started to melt. Carefully fold the empty half of the tortilla over the filling.
- Flip and Finish: Cook for another 2-3 minutes on the folded side, until that side is also golden brown and crispy, and all the cheese inside is fully melted.
- Repeat and Serve: Remove the cooked quesadilla from the pan and place it on a cutting board. Repeat the process with the remaining tortillas and filling. Once all quesadillas are cooked, slice them into wedges and arrange them on a serving platter.
- Drizzle and Enjoy: Drizzle generously with your ranch dressing. You can also serve extra ranch on the side for dipping.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don't overfill the quesadillas to ensure they cook evenly. Control the heat to avoid burning the tortilla while ensuring the cheese melts properly.