Nothing beats the satisfying crunch of a quesadilla loaded with tender chicken and ooey-gooey cheese. These Buffalo Chicken Quesadillas bring a fiery kick wrapped in a golden crust, making every bite a delight.
Last week, I whipped these up for a quick dinner after a busy day. The house filled with the irresistible scent of melting cheese and spicy buffalo sauce, and everyone gathered around the table, eager to dig in. It was the perfect way to turn a hectic evening into a cozy, flavorful moment.
- Spicy buffalo sauce perfectly coats tender shredded chicken for a bold flavor.
- Two kinds of cheese melt together to create that irresistible gooey texture.
- Pan-frying gives the tortillas a crispy, golden exterior that contrasts the soft filling.
- Chopped green onions add a fresh, mild bite and a pop of color.
- Easy to prepare with simple ingredients you likely have on hand.
Fast to make, comforting to eat, and sure to become a favorite.
PrintBuffalo Chicken Quesadillas
Crispy pan-fried quesadillas filled with shredded cooked chicken breast tossed in buffalo sauce, melted cheddar and mozzarella cheese, and topped with chopped green onions. Served cut into four wedges with ranch dressing on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
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 shredded cooked chicken breast with buffalo sauce until evenly coated.
Heat a large skillet over medium heat and melt 1/2 tablespoon butter.
Place one flour tortilla in the skillet and sprinkle half of the cheddar and mozzarella cheese evenly over it.
Spread half of the buffalo chicken mixture evenly over the cheese.
Sprinkle a tablespoon of chopped green onions over the chicken.
Top with remaining cheese and then place a second tortilla on top.
Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 3-4 minutes.
Carefully flip the quesadilla and add more butter to the skillet if needed.
Cook the other side until golden brown and cheese is fully melted, about 3-4 minutes more.
Remove from skillet and let rest for a minute before cutting into four triangular wedges.
Repeat the process for the second quesadilla with remaining ingredients.
Serve stacked slightly overlapping on a round white plate, garnished with remaining chopped green onions and a small ramekin of ranch dressing on the side.
FAQ
Can I make these ahead of time?
Yes! You can assemble the quesadillas and refrigerate them for a few hours before cooking. Cook just before serving to keep the tortillas crispy.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to maintain crispiness.
Save this recipe for your next craving, print it for easy reference, and get ready to cook up a spicy, cheesy feast!