Description
These Buffalo Chicken Quesadillas combine tender shredded chicken tossed in spicy buffalo sauce with melted Mexican cheese, all grilled to crispy perfection between warm flour tortillas. Served with a drizzle of ranch dressing and fresh cilantro, they make for a quick, flavorful meal perfect for game days or casual dinners.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce
- 4 tablespoons butter
- 4 10-inch flour tortillas
- 2 cups shredded Mexican cheese blend
To Serve
- Ranch dressing
- Fresh chopped cilantro
Instructions
- Mix the chicken and buffalo sauce: In a medium bowl, combine the cooked shredded chicken with the buffalo sauce until the chicken is evenly coated with the spicy sauce.
- Melt the butter: Heat 2 tablespoons of butter in a large skillet over medium heat, allowing it to melt completely and coat the pan.
- Assemble the quesadilla: Place one tortilla in the skillet. Sprinkle ½ cup of shredded Mexican cheese evenly over the tortilla. Add half of the buffalo chicken mixture on top of the cheese, then sprinkle another ½ cup of cheese over the chicken. Finally, top with a second tortilla.
- Cook the quesadilla: Let it cook for about 2 minutes or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 2 minutes until the second side is golden and the cheese has melted inside.
- Repeat and serve: Remove the cooked quesadilla and set aside. Repeat the process with the remaining ingredients to make the second quesadilla. Serve warm, garnished with fresh chopped cilantro and a side of ranch dressing for dipping.
Notes
- Use cooked chicken from a rotisserie or leftover chicken breasts to save time.
- Adjust the amount of buffalo sauce according to your preferred spice level.
- For extra crispiness, use a cast-iron skillet to cook the quesadillas.
- Can be served with additional dipping sauces like blue cheese dressing.
- To make this gluten-free, substitute flour tortillas with corn or gluten-free tortillas.
