Sometimes you just want a meal that hits all the right notes: spicy, cheesy, crispy, and comforting. These Buffalo Chicken Quesadillas deliver exactly that with a warm, golden exterior and a melty, tender inside.
One evening, after a long day, I whipped up this recipe in no time. The smell of buffalo sauce mixed with melted cheddar and mozzarella filled my kitchen, and as I took the first bite, I knew this would become a go-to favorite. The crispy tortilla crunch paired with tender, spicy chicken hit every craving perfectly.
- Bold buffalo flavor with tender shredded chicken
- Mouthwatering blend of cheddar and mozzarella cheeses
- Perfectly crispy tortillas grilled on a skillet
- Quick to prepare and great for any meal
- Simple garnish of fresh green onions adds a pop of color and flavor
Ready in under 30 minutes, these quesadillas are an easy comfort food fix that feels special every time.
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Buffalo Chicken Quesadillas
- Total Time: 20 minutes
- Yield: 4 1x
Description
Crispy flour tortillas filled with shredded cooked chicken tossed in buffalo sauce, melted cheddar and mozzarella cheeses, and chopped green onions. Grilled on a skillet and served cut into wedges with ranch dressing.
Ingredients
4 flour tortillas
2 cups shredded cooked chicken breast
1/2 cup buffalo sauce
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup chopped green onions
2 tablespoons butter
Instructions
In a bowl, toss the shredded cooked chicken breast with buffalo sauce until evenly coated.
Heat a skillet over medium heat and add 1/2 tablespoon butter.
Place one flour tortilla in the skillet and sprinkle half of the cheddar and mozzarella cheeses evenly over the tortilla.
Spread half of the buffalo chicken mixture over the cheese and sprinkle with half of the chopped green onions.
Top with the remaining cheese and cover with a second tortilla.
Cook for about 3-4 minutes or until the bottom tortilla is golden brown and crispy.
Carefully flip the quesadilla and add another 1/2 tablespoon butter to the skillet.
Cook for another 3-4 minutes until the second side is crispy and the cheese is melted.
Remove from skillet and let rest for 1 minute before cutting.
Cut into four triangular wedges and serve stacked on a white round plate, garnished with chopped green onions and a small ramekin of ranch dressing on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
FAQ
How do I keep quesadillas crispy if making ahead?
Store them in an airtight container and reheat in a skillet to restore crispness before serving.
Can leftovers be frozen?
Yes, wrap them tightly and freeze. Reheat in a skillet for best texture.
Save this recipe or print it out—you’ll want to make these Buffalo Chicken Quesadillas again and again.