These Buffalo Chicken Quesadillas are packed with hot sauce, chicken, scallions, and ooey-gooey melted cheese. Ready in just 15-minutes, this buffalo-style recipe is easy and delicious!
Quesadillas are a delicious option for lunch or dinner. They're quick, easy, and absolutely satisfying with their crispy shell and ooey-gooey melted cheese center. These buffalo chicken quesadillas are a yummy take on the classic. Packed with chicken, cheese, hot sauce, ranch dressing, and scallions, these quesadillas are the perfect quick meal option.
This buffalo chicken quesadilla recipe serves two, but you can easily double the quantities to serve more. They're ready in just 15-minutes! Much like the flavors in my Slow-Cooker Buffalo Chicken, these quesadillas have just enough Frank's RedHot Sauce for an ideal (and addictive) heat.
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Ingredients and Substitutions
- 10-inch Flour Tortillas – These are burrito-sized tortillas.
- Cheese – This recipe calls for two types of shredded cheese: cheddar and provolone. Or you can substitute the two varieties for the Mexican cheese blend.
- Shredded, Cooked Chicken (rotisserie or homemade)
- Frank’s RedHot Sauce – This is my personal go-to hot sauce. It is perfect for buffalo-style recipes such as this one. Wing sauce is a great substitute.
- Ranch Dressing
- Scallions - If you do not have scallions on hand, use minced white or red onion instead.
- Fresh Cilantro (optional)
- Avocado Oil – Or your favorite neutral-flavored oil, like canola.
- Sour Cream or Greek Yogurt – For service.
How to Make Buffalo Chicken Quesadillas
Combine all of the ingredients {except the tortillas and oil} in a large bowl.
Divide the mixture between the two tortillas and spread over one half of each tortilla. Fold the opposite side {of each tortilla} over and gently press down.
Heat the avocado oil in a large nonstick pan over medium heat. Cook until each side is golden brown and the cheese has melted.
Recipe Tips
Use kitchen shears to cut the quesadillas into slices. They make the slicing process a breeze!
For service, stir a teaspoon of ranch dressing into sour cream or Greek yogurt. Dip each quesadilla slice into this delicious concoction.
Frequently Asked Questions
Yes, you can make the quesadillas ahead of time. To reheat: microwave for one to two minutes, or until heated through.
Tightly wrap leftovers in foil or transfer to an airtight container. Store in the refrigerator for up to 3 days.
Other Chicken Recipes You'll Love
- Slow-Cooker Salsa Verde Chicken
- Creamy Chicken Pasta with Spinach
- Cracker-Crusted Chicken Nuggets
- Slow-Cooker Greek Chicken
These buffalo chicken quesadillas are perfect for any day of the week, lunch or dinner. They're easy to make and ready in just 15-minutes! With a crispy outer tortilla and a cheesy chicken center, these quesadillas are delightfully spicy and addictive to eat. Serve with ranch dressing, sour cream, or Greek yogurt. Or make a batch of my guacamole to serve on the side.
Buffalo Chicken Quesadillas
Equipment
Ingredients
- 2 10-inch flour tortillas
- 1 cup shredded, cooked chicken rotisserie or homemade
- ¼ cup Franks RedHot Sauce
- 1 tablespoon ranch dressing
- 2 tablespoon scallions diced
- 1 tablespoon fresh cilantro (optional) chopped
- ½ cup shredded cheddar cheese
- ½ cup shredded provolone cheese
- 2 teaspoon avocado oil
- sour cream or Greek yogurt for service
Instructions
- In a large bowl, combine the chicken, hot sauce, ranch dressing, scallions, cilantro (if using), and cheese.
- Divide the chicken mixture between the two tortillas and spread over one half of each tortilla. Fold the opposite side {of each tortilla} over and gently press down.
- Heat the oil in a large nonstick pan over medium heat. Transfer the filled tortillas into the pan. Cook until each side is golden brown, and the cheese has melted.
- Remove from the heat. Allow the quesadillas to cool for a few minutes before cutting into slices. Serve with sour cream or Greek yogurt.
Nutrition
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