Buffalo Chicken Quesadillas Recipe

Introduction

Buffalo Chicken Quesadillas combine the spicy kick of buffalo sauce with melty cheese and tender chicken, all wrapped in a crispy tortilla. This easy and flavorful dish is perfect for a quick lunch or a game-day snack.

Ingredients

• 2 cups shredded rotisserie chicken
• 1/2 cup buffalo wing sauce
• 1/4 cup ranch dressing
• 2 teaspoons canola oil
• 1/8 cup cilantro (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 flour tortillas (10 inches)
• 2 cups (8 ounces) shredded Mexican cheese blend
• 1/4 cup sour cream for dipping

Instructions

1. Step 1: Heat a skillet over medium heat. In a small bowl, combine shredded chicken, buffalo wing sauce, ranch dressing, cheese, salt, pepper, and cilantro (if using). Mix well to coat the chicken evenly.
2. Step 2: Lightly grease the pan with canola oil. Place one tortilla in the skillet and spread 1/4 of the chicken mixture evenly over half of the tortilla. Fold the tortilla in half over the filling.
3. Step 3: Cook the quesadilla for about 2 minutes on one side until golden brown and the cheese starts to melt, then carefully flip and cook the other side for another 2 minutes.
4. Step 4: Remove the cooked quesadilla from the skillet and repeat the process with the remaining tortillas and chicken mixture.
5. Step 5: Cut each quesadilla into 4 portions, yielding a total of 16 slices.
6. Step 6: In a small bowl, mix the sour cream with a little chopped cilantro for garnish. Serve it alongside the quesadillas as a dip.
7. Step 7: Enjoy your buffalo chicken quesadillas warm and crispy!

Tips & Variations

• For extra crispiness, cook the quesadillas on a cast-iron skillet or griddle.
• Swap canola oil with olive oil or butter for a richer flavor.
• If you prefer less heat, reduce the amount of buffalo wing sauce or use a mild wing sauce.
• Add diced onions or bell peppers to the chicken mixture for added texture and flavor.
• Use whole wheat or corn tortillas as a gluten-free alternative.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness or microwave for a quick warm-up, though the tortilla may soften. Sour cream dip is best served fresh but can be refrigerated separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of rotisserie chicken?

Yes, just be sure to fully cook and shred the chicken before mixing it with the sauce and other ingredients.

How spicy are these quesadillas?

The spiciness depends on the buffalo wing sauce used. For a milder version, choose a mild wing sauce or reduce the amount of sauce in the mixture.

Buffalo Chicken Quesadillas Recipe

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★★★★★

4.8 from 100 reviews

These Buffalo Chicken Quesadillas combine tender shredded rotisserie chicken tossed in spicy buffalo wing sauce with creamy ranch dressing, melted Mexican cheese blend, and fresh cilantro, all sandwiched in crispy grilled flour tortillas. Perfect for a quick and flavorful appetizer or meal, served with a zesty sour cream dip.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 quesadillas (16 slices) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Mixture

• 2 cups shredded rotisserie chicken
• 1/2 cup buffalo wing sauce
• 1/4 cup ranch dressing
• 1/8 cup cilantro, chopped (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups (8 ounces) shredded Mexican cheese blend

Quesadillas

• 4 flour tortillas (10 inches)
• 2 teaspoons canola oil (or olive oil for greasing pan)

Dip

• 1/4 cup sour cream
• Additional cilantro for garnish (optional)

Instructions

1. Prepare the Filling: In a medium bowl, combine the shredded rotisserie chicken, buffalo wing sauce, ranch dressing, shredded Mexican cheese blend, salt, pepper, and chopped cilantro. Toss well to evenly coat all ingredients.
2. Cook the Quesadillas: Heat a skillet over medium heat and lightly grease it with canola or olive oil. Place one flour tortilla on the skillet, then spread about one-quarter of the chicken mixture evenly over half of the tortilla. Fold the tortilla in half to enclose the filling. Cook for 2 minutes until the bottom is golden brown, then carefully flip and cook the other side for another 2 minutes. Remove from skillet and repeat with the remaining tortillas and filling.
3. Prepare the Dip: In a small bowl, mix the sour cream with a bit of chopped cilantro for garnish (optional). This creamy dip complements the spicy buffalo flavors perfectly.
4. Serve: Cut each quesadilla into four slices to make 16 portions total. Serve warm with the prepared sour cream dip and enjoy!

Notes

• For extra crispiness, press the quesadilla gently with a spatula while cooking.
• You can substitute ranch dressing with blue cheese dressing for a classic buffalo flavor.
• Adjust the amount of buffalo sauce according to your preferred spice level.
• Using rotisserie chicken saves time but shredded cooked chicken breast can also be used.
• Serve immediately for best texture and flavor, as quesadillas can become soggy when left to sit.

Keywords: Buffalo chicken quesadillas, spicy quesadillas, buffalo wing quesadilla recipe, quick chicken snacks, Mexican cheese, appetizer