Buffalo Chicken Cheesy Quesadilla (Printer View)

Spicy quesadilla layered with buffalo chicken, cheddar, Monterey Jack, and flavorful ranch dressing.

# 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

# Method:

01 - In a medium bowl, combine shredded chicken with buffalo wing sauce until thoroughly coated.
02 - Place tortillas flat. On one half of each, layer Monterey Jack and cheddar cheese, buffalo chicken, red onion, cilantro if using, and drizzle with dressing. Sprinkle additional cheese on top, then fold tortilla to enclose filling.
03 - Heat a large nonstick skillet over medium heat and lightly grease with cooking spray or butter.
04 - Arrange filled quesadillas in skillet, working in batches if needed. Cook 2 to 3 minutes per side, pressing gently until golden brown and cheese melts.
05 - Remove from heat, rest 1 minute, slice into wedges, and serve warm with extra ranch or blue cheese dressing for dipping.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, which means you can have dinner ready before the second quarter ends.
  • The combination of spicy buffalo sauce, gooey melted cheese, and cool ranch creates the kind of balance that keeps you reaching for another wedge.
  • You probably already have most of the ingredients, and if you don't, they're easy to grab on your way home.
02 -
  • Don't skip the resting step after cooking, it gives the cheese a moment to set so your first bite doesn't result in a lava flow of melted cheese onto your plate.
  • If your skillet gets too hot and the outside browns before the cheese melts, lower the heat and cover the pan for a minute to trap the steam and finish the job.
03 -
  • Use two types of cheese instead of just one, the combination of Monterey Jack and cheddar gives you the perfect balance of melt and flavor.
  • Press the quesadilla gently but firmly with your spatula while it cooks, this helps the layers fuse together and creates a more cohesive bite.
  • If you're cooking multiple quesadillas, keep the finished ones warm in a low oven while you finish the rest so everyone eats at the same time.
Return