Description
This buffalo chicken quesadilla recipe is a quick, easy, and flavorful weeknight dinner made with leftover rotisserie chicken, buffalo sauce, and melted cheese, all crisped in a tortilla. It's a family favorite that comes together in under 15 minutes.
Ingredients
2 cups cooked chicken, shredded
1/2 cup buffalo wing sauce
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 large flour tortillas
2 tablespoons butter or oil
Ranch or blue cheese dressing (optional, for dipping)
Instructions
- Mix the shredded chicken with buffalo sauce in a bowl
- Heat a large skillet over medium heat
- Place one tortilla in the dry skillet
- Sprinkle a layer of cheese on half the tortilla
- Add the buffalo chicken mixture on top of the cheese
- Top with more cheese
- Fold the empty tortilla half over the filling
- Cook for 2–3 minutes per side, until golden brow
- Repeat with remaining tortillas and filling
- Cut into wedges and serve immediately with dipping sauce
Notes
Use a non-stick skillet for best results.
Don't overfill the quesadilla to prevent spillage.
Press down gently with a spatula while cooking for even browning.
Use medium heat to avoid burning before cheese melts.
Let the cooked quesadilla rest for one minute to set the cheese.
Always shred your own cheese for better melting.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer at 350°F for 3 minutes; avoid microwave.
Freeze assembled uncooked quesadillas for up to 2 months; cook from frozen, adding 1–2 minutes to cook time.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla (4 wedges)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: chicken, dinner, buffalo, quesadilla