Buffalo Chicken Cheesy Quesadilla (Printable Version)

A spicy, cheesy combination of buffalo chicken, cheddar, and Monterey Jack in a toasted tortilla.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 5 tablespoons buffalo wing sauce (mild or hot, to taste)

→ Cheese

03 - 1 1/2 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 - In a medium bowl, toss shredded chicken with buffalo wing sauce until evenly coated.
02 - Lay tortillas flat and sprinkle half of each tortilla with Monterey Jack and cheddar cheese. Layer buffalo chicken, red onion, and cilantro if using. Drizzle lightly with ranch or blue cheese dressing. Top with remaining cheese, then fold tortillas to enclose fillings.
03 - Preheat a large nonstick skillet over medium heat and lightly coat with cooking spray or melt butter.
04 - Place filled quesadillas in skillet, cooking 2 to 3 minutes per side, applying gentle pressure, until tortillas are golden brown and cheese fully melted. Work in batches if necessary.
05 - Remove from skillet and allow to rest for 1 minute before cutting into wedges. Serve warm with extra ranch or blue cheese dressing.

# Tips for Success:

01 -
  • Ready in 25 minutes start to finish, so no staring at the oven while you're hungry.
  • The spicy-tangy-creamy combination hits different every single time you bite into one.
  • Works for feeding 2 people or 8 people without changing anything about the process.
02 -
  • Don't skimp on the cheese or cram in too much filling, or the middle stays cold while the outside burns trying to melt everything through.
  • If your quesadillas aren't getting golden, your pan isn't hot enough or you're cooking them too fast on low heat, which makes them greasy instead of crispy.
03 -
  • Medium heat is your friend here, not high—you want the cheese to melt before the outside gets dark brown and tough.
  • Shredded cheese from a bag melts faster than block cheese you shred yourself, so don't waste time on the fancier version for this particular dish.
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