Description
These Buffalo Chicken Quesadillas combine tender shredded chicken tossed in spicy buffalo sauce with melted Mexican cheese, all sandwiched between crispy flour tortillas. Perfect for a quick, flavorful meal or snack, served with creamy ranch dressing and fresh cilantro for a delicious contrast.
Ingredients
Scale
Buffalo Chicken Mixture
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce
Quesadilla Assembly
- 4 tablespoons butter
- 4 10-inch flour tortillas
- 2 cups shredded Mexican cheese
To Serve
- Ranch dressing
- Fresh chopped cilantro
Instructions
- Mix Buffalo Chicken: In a bowl, combine 2 cups of cooked shredded chicken with ½ cup buffalo sauce, ensuring the chicken is well coated with the sauce.
- Melt Butter: Melt 2 tablespoons of butter in a large skillet over medium heat, preparing the pan for toasting the quesadillas.
- Assemble Quesadilla: Place one flour tortilla in the skillet, sprinkle evenly with ½ cup shredded Mexican cheese, spread half of the buffalo chicken mixture over the cheese, then add another ½ cup of cheese on top. Cover with another tortilla.
- Cook First Side: Cook the quesadilla for about 2 minutes or until the underside is golden brown and crispy.
- Flip and Cook Second Side: Carefully flip the quesadilla and cook for another 2 minutes until the other side is also golden brown and the cheese inside has melted completely.
- Repeat: Remove the cooked quesadilla, melt the remaining 2 tablespoons of butter and repeat steps 3 to 5 with the remaining ingredients to make a second quesadilla.
- Serve: Cut the quesadillas into wedges, garnish with fresh chopped cilantro, and serve with ranch dressing for dipping.
Notes
- Use cooked shredded chicken for convenience; rotisserie chicken works well.
- Adjust the buffalo sauce amount based on your preferred spice level.
- Butter helps achieve a crispy, golden exterior on the quesadillas.
- Serve immediately for best texture and flavor.
- Can substitute Mexican cheese blend with cheddar and Monterey Jack if preferred.
