Description
Buffalo Chicken Quesadillas deliver a spicy, cheesy hug for your taste buds. Quick to make and packed with flavor, they’re perfect for any night.
Ingredients
Scale
- Spicy Chicken Filling:
- 2 cups cooked chicken, shredded or diced
- ½ cup Buffalo hot sauce (like Frank’s RedHot)
- 2 tbsp unsalted butter
- ½ tsp garlic powder
- Cheesy Layer:
- 1 cup shredded cheddar cheese, freshly shredded
- 1 cup shredded Monterey Jack cheese, freshly shredded
- For Assembly:
- 8 large flour tortillas (burrito size)
- 1 tbsp butter or cooking oil, for frying
- Cooling Dips:
- Ranch or blue cheese dressing, for serving
- Celery sticks, for serving
Instructions
- Prep the Chicken:: First things first, get that chicken ready. If you’re using a rotisserie, shred it up nice and fine; if it’s leftover cooked chicken, dice it small. You want pieces that are easy to spread and won’t tear through your tortilla later. Honestly, I usually just use my fingers because it’s quicker and I can feel for any rogue bone bits. Pop it into a medium bowl, ready for its spicy bath. This is where the magic starts to happen for truly great spicy quesadillas.
- Make the Buffalo Sauce:: In a small saucepan over medium heat, melt your unsalted butter. Once it’s liquid and shimmering, whisk in the Buffalo hot sauce and garlic powder. Let it simmer gently for just a minute or two until it’s warmed through and smells absolutely heavenly. Oh, that smell! It’s the scent of game day, or a really good Friday night. Pour this glorious, tangy mixture over your shredded chicken in the bowl. Toss it all together until every single piece of chicken is coated. I once didn’t coat it enough, and some bites were just… plain. Don’t make my mistake!
- Assemble Your Quesadillas:: Now for the fun part! Lay one large tortilla flat on your clean counter. Sprinkle a generous layer of both cheddar and Monterey Jack cheese over half of the tortilla. Don’t be shy here; this is what gives you that epic cheese pull. Next, spoon a good portion of your Buffalo chicken mixture over the cheese on that same half. Leave a little border around the edge—you don’t want it oozing out everywhere when you fold it. This step is crucial for perfect Buffalo Chicken Quesadillas.
- Fold and Pan-Fry:: Carefully fold the empty half of the tortilla over the filling, creating a half-moon shape. Gently press down to seal the edges. Heat a large skillet or griddle over medium heat. A little butter or a quick spray of cooking oil works wonders here. Once hot, carefully place your folded quesadilla into the pan. I usually do one at a time to avoid overcrowding. You’re looking for that beautiful golden-brown crispness, so don’t rush it!
- Achieve Golden Perfection:: Cook the quesadilla for about 3-4 minutes on one side, or until it’s deeply golden brown and crispy. Peek underneath to check—you want it to look inviting! Then, with a confident flip (this is where my earlier “oops” moment came from, practice makes perfect!), cook for another 3-4 minutes on the other side until it’s equally golden and the cheese inside is gloriously melted and gooey. You’ll smell that toasted tortilla and know it’s ready. These Buffalo Chicken Quesadillas are all about that crunch!
- Serve It Up:: Carefully transfer your perfectly cooked quesadilla to a cutting board. Let it rest for a minute or two; this helps the cheese settle a bit. Then, slice it into wedges with a sharp knife. I usually go for three or four wedges, depending on how big my tortilla was. Serve these beauties immediately with a side of cool ranch or blue cheese dressing and some crisp celery sticks. The contrast of hot, spicy, and creamy is just *chef’s kiss*. Enjoy your hard work, friend!