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Buffalo chicken quesadillas are one of those dinners that go from fridge to table in about 25 minutes and somehow manage to look like you put in way more effort than you did.
Last year I made a big platter of these for our Super Bowl party, right alongside a spread of sliders. They disappeared before I could even set out the dipping sauces. I also set up a slider bar at a tailgate that fall, and these were on the table there too.
Party food one week, Tuesday night dinner the next. Same recipe either way.
Recipe Testing Tips
Tip #1
Most buffalo chicken quesadilla recipes mix ranch dressing directly into the chicken filling. I don’t. Ranch dilutes the buffalo sauce and mutes the heat before you even take a bite. Keeping it on the side means the buffalo flavor stays sharp, and everyone controls how much they want.
Tip #2
The other thing worth knowing: I shred the chicken into thin, even strands instead of pulling it into large pieces. It makes a big difference in how the quesadilla looks when cut and how it eats. No awkward bites, no filling that shifts and spills.
If you’re building out a game day spread, my Buffalo Chicken Sliders belong on that table too. And if you want another way to use that rotisserie chicken, Buffalo Chicken Dip is always a crowd favorite.
Key Ingredients
- Rotisserie chicken: Grab a rotisserie chicken from the grocery store and shred it yourself at home. The key is shredding it finely into thin, even strands, not large pulled chunks. Fine shredding gives you a clean, even filling that holds together when you fold the quesadilla and stays put when you cut it.
- Buffalo wing sauce: I use Sweet Baby Ray’s buffalo wing sauce. The flavor is well-balanced and the color is a deep orange that looks great without going neon. The sauce gets stirred directly into the chicken so every strand is coated, not just drizzled on top.
- Colby-Jack cheese (block): Shred your own from a block rather than buying pre-shredded. Pre-shredded cheese has anti-caking additives that work against a smooth melt. When you shred it yourself, the cheese gets gooey and melts evenly inside the quesadilla the way it should.
- 8-inch flour tortillas: Soft taco-sized tortillas fit perfectly in a standard skillet and give you a thick filling once folded. The size is deliberate. Bigger tortillas can work but the filling ends up thinner and you may need to cook one at a time.
- Unsalted butter: Room temperature butter goes into the skillet, not cooking spray. This is what creates that golden, lightly crisp exterior on the tortilla. Cold butter won’t spread evenly and you’ll end up with uneven browning.
How to Make Buffalo Chicken Quesadillas
Step 1: Mix the chicken and sauce. Add 2 cups of finely shredded rotisserie chicken to a large bowl. Pour in 3/4 cup buffalo wing sauce and stir until every strand of chicken is fully coated.
Step 2: Assemble the quesadillas. Lay a flour tortilla flat on a clean work surface. Spread about 1/2 cup of the chicken mixture onto one half of the tortilla, then top with 1/2 cup of shredded cheese. Fold the empty half over the filling and press lightly to close. Repeat with the remaining three, keeping the filling pulled slightly away from the open edge so it doesn’t spill when you flip.
Step 3: Cook the quesadillas. Heat a large non-stick skillet over medium to medium-low heat and add 1 tablespoon of butter. Once melted, add two quesadillas and cook for 1 1/2 to 2 1/2 minutes per side until golden brown and the cheese is melted through. If the second side looks dry, add an extra 1/2 tablespoon of butter. Every stove runs differently, so keep the heat at medium to medium-low and don’t rush it.
Step 4: Cut and serve. Transfer the cooked quesadillas to a cutting board and repeat with the remaining two. Once all four are done, use a sharp knife to cut each into halves, forming large triangles. Sprinkle with thinly sliced green onions and serve with ranch or blue cheese dressing on the side.
Storage
These are best served immediately after cooking while the tortilla is still crisp and the cheese is melted. Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place the quesadillas in a dry skillet over medium-low heat until the tortilla has crisped back up slightly and the cheese is melty again. Skip the microwave if you can. It gets the job done but the tortilla turns soft.
Frequently Asked Questions
Ranch dressing and blue cheese dressing are both included here as dipping options. Thinly sliced green onions on top cut right through the heat. If you are building out a game day spread, sliders and pinwheels belong on the same table.
Yes. Mix the shredded chicken and buffalo sauce together and store it in an airtight container in the refrigerator for up to 2 days. When you are ready to cook, assemble and cook the quesadillas to order. Do not assemble them ahead of time.
More Easy Dinner Recipes You May Enjoy
- Crack Chicken Sliders
- Buffalo Chicken Pinwheels
- Buffalo Chicken Mac and Cheese
- Philly Cheesesteak Sliders
Buffalo Chicken Quesadilla
Ingredients
- 2 cups finely shredded rotisserie chicken breast
- ¾ cup buffalo wing sauce Sweet Baby Ray’s brand used
- 4 8-inch flour tortillas soft taco sized
- 2 cups colby-jack cheese shredded
- 2-3 tablespoons unsalted butter room temperature
Optional Garnish and Dippers
- Thinly sliced green onions
- Bottled blue cheese dressing
- Bottled ranch dressing
Instructions
- In a large mixing bowl stir together the finely shredded chicken and buffalo wing sauce until fully combined.2 cups finely shredded rotisserie chicken breast , ¾ cup buffalo wing sauce
- Lay out a flour tortilla onto a clean work surface. Spread ½ cup of the chicken mixture onto half of the tortilla, top the chicken with ½ cup shredded cheese then fold over and press lightly to close and ensure that your fillings do not come out the open side of the tortilla. Repeat until all four quesadillas are assembled.4 8-inch flour tortillas, 2 cups colby-jack cheese
- Heat a large non-stick skillet over medium to medium-low heat. Add 1 tablespoon butter to the skillet. Once melted, place two quesadillas into the skillet and allow them to cook for 1 ½ – 2 ½ minutes or until golden brown. Carefully flip the quesadillas to the other side and cook for an additional 1 ½ – 2 ½ minutes or until golden brown and the cheese is melted. If needed, add an additional ½ tablespoon butter to the skillet to help evenly crisp and brown the second side. You may also need to adjust the temperature to the skillet (higher or lower) as needed to ensure the buttered tortillas do not burn.2-3 tablespoons unsalted butter
- Remove the cooked quesadillas from the skillet, set aside onto a clean cutting board and repeat with the remaining two assembled quesadillas. Once all the buffalo chicken quesadillas have been cooked to a golden brown, use a sharp knife to cut each quesadilla into halves, forming large triangles, plate and garnish with a sprinkle of green onions. Serve with a side of ranch or blue cheese dressing for dipping, if desired.Thinly sliced green onions, Bottled ranch dressing, Bottled blue cheese dressing
Jenn’s Notes
- This recipe is easy to double if you’re feeding a crowd. A large rotisserie chicken (around 3 pounds) usually gives you about 3–4 cups of finely shredded chicken when using both the white and dark meat.
- For the best flavor, use a buffalo wing sauce you already love, whether it’s store-bought or homemade.
- Freshly shredded cheese melts much more smoothly than pre-shredded cheese, which often contains anti-caking ingredients that can affect the texture.
- If you don’t have colby-jack cheese, cheddar, Monterey Jack, or pepper jack are all great substitutes.
- Using larger 10-inch flour tortillas will give you slightly thinner quesadillas once cooked. Depending on the size of your skillet, you may need to cook them one at a time. Cutting the larger quesadillas into thirds also makes them easier to serve and eat.
