Spicy Cheesy Buffalo Chicken (Printer-Friendly)

A spicy, cheesy quesadilla filled with tender buffalo chicken, melted cheese, and tangy ranch dressing.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 5.3 tablespoons 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

# How To Make It:

01 - In a medium bowl, toss the shredded chicken with buffalo wing sauce until evenly coated.
02 - Lay out the tortillas. On half of each tortilla, sprinkle Monterey Jack and cheddar cheese, add buffalo chicken, red onion, and cilantro if using. Drizzle lightly with ranch or blue cheese dressing, top with additional cheese, then fold the tortilla over to enclose the filling.
03 - Preheat a large nonstick skillet over medium heat and coat lightly with cooking spray or butter.
04 - Place filled quesadillas in the skillet, cooking 2 to 3 minutes per side while pressing gently until golden brown and cheese melts. Work in batches if needed.
05 - Remove quesadillas from skillet, let rest for 1 minute, then cut into wedges. Serve hot with extra ranch or blue cheese dressing.

# Expert Suggestions:

01 -
  • The cheese gets properly melted and crispy while the buffalo chicken stays tender, creating this perfect textural contrast that just works.
  • It comes together faster than ordering delivery, and tastes infinitely better than anything showing up in a cardboard box.
02 -
  • Don't skip the resting period—a quesadilla cut too early is a melted cheese spill waiting to happen.
  • Medium heat makes all the difference between a crispy tortilla and one that burns while the inside stays cold.
03 -
  • Cook the quesadillas one at a time if your skillet is crowded—they cook faster and get crispier when they're not competing for space.
  • If your tortillas keep cracking when you fold them, warm them in a dry skillet first for about 10 seconds to make them pliable.
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