Buffalo Chicken Quesadilla

Buffalo chicken quesadillas are a 25-minute dinner that works any night of the week. Finely shredded rotisserie chicken tossed in buffalo wing sauce, packed into a flour tortilla with Colby-Jack cheese, and cooked until golden. Serve with ranch or blue cheese on the side.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Dinner

Cuisine: American

Servings: servings

Calories: 583kcal

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

Notes

Storage:

These buffalo chicken quesadillas are best enjoyed fresh while the tortillas are still warm and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium-low heat until the tortilla crisps back up and the cheese is melted again.

Tips:

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.

Nutrition