Buffalo chicken quesadillas are a quick dinner fix with very little prep time. Nothing beats the buttery flavor of buffalo wing sauce, melded with creamy, tangy ranch dressing, and topped with cheese. So delicious!
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If you enjoy easy meals like this, you’ll definitely want to check out this BBQ Chicken Quesadilla, made with grilled chicken.
Why Make This Recipe?
Super simple recipe with no brain work. Just mix everything and pan fry. Comes together quickly and makes a delicious dinner.
With the golden crunch and gooey melted cheese, these quesadillas are totally irresistible and work best for game day. Kids and adults alike like this appetizer and will keep coming back for more, so be ready to fry up a second batch!
Ingredients
You only need a few simple ingredients to whip up these splendid snacks. Grab some chicken, buffalo and ranch sauces, and plenty of cheese to create these delicious quesadillas.
- Chicken: You can use store-bought rotisserie chicken. I made my own shredded chicken by seasoning chicken breasts with salt, pepper, and fresh garlic or garlic powder. Then simmer in water until tender, just be sure to avoid a hard boil. Let it rest for 10 minutes before shredding to keep it juicy.
- Buffalo Wing Sauce: I find that Buffalo wing sauce is naturally milder than the original sauce. If you prefer to use the original Buffalo sauce instead, simply mix 2 parts sauce with 1 part melted butter to achieve that perfect, buttery balance.
- Ranch dressing: This adds creamy texture to the filling. You can easily substitute it with half mayonnaise and half sour cream, making sure the resulting sauce is thick and not watery.
- Cheese: Mexican blend, Cheddar, and Monterey Jack cheese all work perfectly for these quesadillas since they melt so beautifully.
- Cilantro: Optional, but it adds a freshness of color and flavor.
- Tortilla: I used standard 8-inch flour; if using a bigger or smaller size, then the number of tortillas will change. You may use whole wheat tortillas. Avoid brands that make very thin tortillas.
- Butter: I used salted butter for toasting the quesadillas.
How To Make This?
To make this recipe even quicker, you can prep your leftover chicken or just grab a rotisserie chicken. Follow these steps to get that perfect crunch!
- To make shredded chicken, season the chicken breast with salt, pepper, and garlic. Simmer it in water until it is tender. Let it rest for 10 minutes to cool down slightly, then shred the chicken and add it to a bowl.
- Next, add butter and cilantro to the shredded chicken bowl.
- Pour in buffalo sauce and ranch dressing into the mixture.
- Mix everything until the chicken is thoroughly coated.
- Place a tortilla in a large pan over medium heat. Warming it for a few seconds before adding the fillings makes it more pliable and easier to fold without cracking.
- On one half of the tortilla, spread a generous portion of the buffalo chicken mixture. Sprinkle it with a thick layer of shredded cheese.
Pro Tip: Leave a tiny bit of space around the curved edge. This prevents the filling from escaping into the pan as the cheese begins to melt. - Carefully fold the empty side of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula so the heat transfers evenly to the center.
- Add a small dollop of butter to the pan and cook for about 2 to 3 minutes per side. Wait until the tortilla turns a beautiful golden brown and becomes perfectly crispy. Flip it carefully to ensure the other side gets that same crunch.
To Serve
Pair these Buffalo Chicken Quesadillas with these delicious sides and dips:
- Classic Dips: Serve with sour cream, salsa or extra buffalo sauce.
- Cooling Sides: Crisp cucumbers and carrot sticks provide a refreshing crunch.
- Guacamole: A scoop of fresh guacamole pairs perfectly with the tangy buffalo flavors.
- French Fries: Pair your quesadillas with seasoned French fries for a more filling meal.
Expert Tips
- Cheese matters: Don’t be scanty with the cheese! A thick layer is essential to hold the filling together and give you that perfect, gooey melt while also acting as a glue.
- Don’t be afraid of butter: Use a generous amount of butter to get that golden glaze on both sides of the tortillas.
- Make-ahead tip: Fill the tortillas with filling ahead of time, roll them into a crescent shape, and stack. Store in an airtight container in the refrigerator. Then cook slowly in the pan, allowing plenty of time for the cheese to melt and the filling to heat while the tortillas crisp slowly.
- Use a non-stick pan to prevent the cheese or tortilla from sticking and to make flipping much easier.
- Keep the Heat at Medium: Cooking on medium heat prevents the tortilla from burning before the cheese inside has a chance to melt.
- Rest the Quesadillas Briefly Before Cutting: This allows the cheese to set slightly, making it easier to slice and serve without the filling spilling out.
Variations
Ranch Dressing Substitution: You can switch ranch dressing for cream cheese. In that case, you can use less cheese later. Make sure the cream cheese is completely softened.
Additions: For more texture, you can add canned black beans or pinto beans, or veggies like bell peppers, onions, zucchini or green onions.
Protein Alternatives: Shredded beef can be used instead of chicken.
Storage
Here is how to store them for the best results:
- Cool quesadillas completely!
- Layer with Parchment (Butter Paper): Place a sheet of parchment paper (butter paper) between each quesadilla.
- Airtight Container: Place the stacked quesadillas in a shallow airtight container or a heavy-duty zip-top bag. They will stay fresh for up to 3–4 days in the fridge or freeze for 2 months.
Reheating Method
- Air Fryer: Heat at 180°C for 3–5 minutes until the cheese is bubbling.
- Skillet: Place back in a dry or lightly buttered pan over medium heat for 2 minutes per side.
- Oven: Bake on a wire rack at 190°C to allow air to circulate around the bottom, keeping it crisp.
FAQS
Use a pizza cutter. It glides through the crispy tortilla and melted cheese much better than a standard knife, which tends to drag the filling out as you slice.
This buffalo chicken mixture works perfectly as a filling for sliders, topped on a baked potato, or even rolled into egg rolls.
Craving for more cheesy recipes? Try these!
- Chicken White Sauce Pasta
- Savory Chicken Crepes
- Shepherd's pie
- Bread Lasagna
- Tikka paratha roll bake
If you try this Buffalo Chicken Quesadillas recipe, I'd LOVE to hear your feedback in the comments. Your 5 star ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
Buffalo Chicken Quesadilla
Ingredients
- 2 cups shredded chicken, rotisserie or homemade
- 1 tablespoon butter, optional
- ⅛ cup cilantro, optional but recommended
- ½ cup buffalo wing sauce, see notes
- ¼ cup ranch dressing, sub with ½ mayonnaise and ½ sour cream
- 6 flour tortilla, 8 inches
- 2 cups shredded cheese, Mexican blend or cheddar
- 3 tablespoon butter , for frying
Instructions
- Take shredded chicken in a mixing bowl.
- Add butter, cilantro, buffalo wing sauce and ranch dressing. Mix until the chicken is thoroughly coated.
- Place a tortilla in a large pan over medium heat for a few seconds.
- Spread a generous portion of chicken mixture and a thick layer of shredded cheese on one half. Pro Tip: Leave a little space at the edges to prevent the filling from escaping.
- Fold the empty side over to create a half-moon shape. Press gently with a spatula to ensure the heat reaches the center.
- Add a dollop of butter and cook for 2 to 3 minutes per side. Flip carefully once the tortilla is golden brown and perfectly crispy.
Notes
- Sauce Heat: Buffalo wing sauce is milder than the original sauce. If substituting with original buffalo sauce, mix two parts sauce with one part butter to balance the heat.
- Chicken Prep: Use rotisserie chicken for a quick shortcut, or make your own by seasoning a breast with salt, pepper, and garlic.
- Make your own chicken: Simmer homemade chicken gently in water (do not boil) until tender, then let it rest for 10 minutes before shredding to keep it juicy.
More Tips
- Be Generous with Butter: Use plenty for a perfectly golden, crispy crust.
- Don't Skimp on Cheese: Add a generous amount of cheese; don't be scanty.
- Use Non-Stick: Essential for easy flipping and preventing stuck cheese.
- Medium Heat is Key: Prevents the tortilla from burning before the cheese melts.
- Rest Before Slicing: Let it sit for 60 seconds so the filling sets and won't spill out.
- Prep Ahead: Assemble and stack in an airtight container, then cook fresh when ready.
- Air Fry to Reheat: Best way to bring back the original crunch!
Sandy says
I made these tonight. They were gone quickly! Yum.