Buffalo Chicken Cheesy Quesadilla (Print Version)

A spicy, cheesy quesadilla with tender buffalo chicken and tangy ranch, ideal for quick snacks or game nights.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
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

# How to Prepare:

01 - In a medium bowl, combine shredded chicken with buffalo wing sauce, tossing to coat evenly.
02 - Lay tortillas flat and sprinkle Monterey Jack and cheddar cheese over half of each. Add buffalo chicken, red onion, and cilantro if desired. Drizzle with ranch or blue cheese dressing, top with extra cheese, then fold tortillas to enclose filling.
03 - Heat a large nonstick skillet over medium heat and lightly coat with cooking spray or melt butter.
04 - Place filled tortillas onto skillet, working in batches if necessary. Cook 2 to 3 minutes per side, pressing gently until golden brown and cheese is melted.
05 - Remove quesadillas from skillet, allow to rest for 1 minute, then slice into wedges. Serve warm with additional ranch or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, so you can go from craving to eating faster than any delivery could manage.
  • The contrast between tangy buffalo sauce and cool ranch dressing hits different, especially when everything is warm and gooey.
  • You can pile in vegetables or customize the heat level without changing anything else about the process.
02 -
  • If your pan is too hot, the tortilla exterior browns before the cheese inside melts, so start at medium and resist the urge to crank the heat.
  • Don't overstuff—it's tempting to pile everything in, but a moderate filling cooks through evenly and stays intact when you cut and eat it.
03 -
  • Shred your own cheese from a block instead of using pre-shredded if you can—it melts smoother because it doesn't have the anti-caking agents.
  • Keep your fillings relatively dry by not over-dressing them; too much liquid makes the tortilla soggy and harder to flip without things falling out.
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