Buffalo Chicken Cheesy Quesadilla (Printable)

A flavorful quesadilla with buffalo-seasoned chicken, cheddar, Monterey Jack, and ranch dressing.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 5.3 tablespoons buffalo wing sauce (mild or hot as desired)

→ Cheese

03 - 1.5 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 more for serving
09 - Nonstick cooking spray or 1 tablespoon butter for cooking

# How-To Steps:

01 - Combine shredded chicken with buffalo wing sauce in a medium bowl, stirring to coat evenly.
02 - Lay out tortillas; on half of each, layer Monterey Jack cheese, cheddar cheese, buffalo chicken, red onion, and cilantro if using. Drizzle with ranch or blue cheese dressing, add an extra sprinkle of cheese, then fold tortillas to encase filling.
03 - Warm a large nonstick skillet over medium heat and lightly coat with cooking spray or melt butter.
04 - Place folded quesadillas in skillet; cook 2 to 3 minutes per side, pressing gently until golden and cheese is melted.
05 - Remove from skillet and allow to rest for 1 minute. Cut into wedges and serve hot with additional ranch or blue cheese dressing.

# Expert Advice:

01 -
  • It's ready in under thirty minutes, so you can justify making it on a Tuesday without guilt.
  • The buffalo-cheese combo hits different when it's warm and crispy, not just a wing sauce afterthought.
  • One quesadilla disappears before you realize you wanted another one.
02 -
  • Don't skimp on the cheese layer on top of the filling—it acts like an edible glue that holds everything together and stops it from sliding out when you bite in.
  • If your pan is too hot, the outside burns before the inside melts; medium heat is slower but infinitely more reliable than medium-high.
03 -
  • Use a spatula with a thin edge so you can slide it underneath without tearing the tortilla, and press gently from above while cooking—you're not making a panini, just helping the cheese melt evenly.
  • If you're cooking for more than two people, keep finished quesadillas warm in a 200-degree oven while you work through batches instead of serving them cold while their friends eat hot ones.
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