Buffalo Chicken Cheesy Quesadilla (Printable)

Golden tortillas filled with spicy buffalo chicken and melted cheeses for a savory snack.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 1/3 cup buffalo wing sauce (mild or hot)

→ Cheese

03 - 1 1/2 cups shredded Monterey Jack cheese
04 - 1 cup shredded cheddar cheese

→ Tortillas

05 - 4 large 10-inch flour tortillas

→ 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 Make It:

01 - In a medium bowl, toss shredded chicken with buffalo wing sauce until evenly coated.
02 - Lay out tortillas. On half of each, layer Monterey Jack and cheddar cheese, buffalo chicken, red onion, and cilantro if using. Drizzle with ranch or blue cheese dressing and top with additional cheese. Fold tortillas to enclose filling.
03 - Heat a large nonstick skillet over medium heat and lightly coat with cooking spray or melt butter.
04 - Place filled tortillas in skillet and cook 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted. Work in batches if needed.
05 - Remove from skillet, let rest for 1 minute, then cut into wedges. Serve hot with extra ranch or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means dinner can happen between commercial breaks.
  • The buffalo sauce and ranch create a flavor combination that somehow works every single time.
  • It feels fancy enough to impress people but tastes like exactly what you wanted to eat.
02 -
  • The cheese needs to be truly melted, not just warm, or the whole thing falls apart when you bite into it—this is non-negotiable.
  • Folding immediately after you add the fillings makes a difference; waiting even two minutes lets the heat escape and the tortilla hardens just enough to resist sealing properly.
03 -
  • If you want extra heat without changing the whole recipe, slice fresh jalapeños thin and scatter them on top of the buffalo chicken before you fold the tortilla—they add crunch and fire without overwhelming.
  • A spatula with a thin edge is worth its weight in gold here because you can slide under the quesadilla without it breaking apart, and you can flip it confidently without tearing the tortilla.
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