Buffalo Chicken Quesadillas
Buffalo Chicken Quesadillas are crispy, cheesy, and ready in 30 minutes. An easy dinner recipe using leftover chicken.
Servings: 4 servings
Equipment
- griddle or large non-stick skillet
- pizza cutter (optional)
Ingredients
- 2 cups shredded cooked chicken
- ½ cup buffalo sauce or more to taste
- 1½-2 cups Monterey Jack cheese shredded
- 4 large burrito-sized tortillas
- Blue cheese or ranch dressing for dipping (optional)
- Celery sticks for serving (optional)
Instructions
- In a medium bowl, combine the chicken, buffalo sauce, and cheese.2 cups shredded cooked chicken, ½ cup buffalo sauce, 1½-2 cups Monterey Jack cheese
- Divide the filling evenly among the tortillas, spreading it over half of each tortilla.4 large burrito-sized tortillas
- Fold the tortillas closed over the filling.
- Heat a large non-stick skillet or griddle over medium-high heat.
- Cook the quesadillas for 3-4 minutes per side until golden brown and crispy.
- Carefully flip using a spatula and continue cooking until the cheese is melted.
- Repeat with the remaining quesadillas.
- Slice into wedges and serve with ranch or blue cheese dressing and celery sticks if desired.Blue cheese or ranch dressing, Celery sticks
Notes
🥡 STORAGE: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Place a sheet of parchment paper between the quesadillas to prevent sticking.
♨️ REHEATING: Reheat in a skillet over medium heat until crispy and warmed through.
Reheat in the air fryer at 350°F for 3-5 minutes.
Reheat in the oven at 375°F for 8-10 minutes.
Microwave for 30-60 seconds if needed, though the tortillas may soften.
❄️ FREEZING: Freeze cooked quesadillas tightly wrapped for up to 2 months.
Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS: Use freshly shredded cheese for smoother melting.
Don’t overcrowd the skillet.
Adjust the buffalo sauce for your preferred spice level.
Rotisserie chicken makes prep faster and easier.
🍳 ALTERNATE COOKING METHODS: Air fryer: Cook at 375°F for 6-8 minutes, flipping halfway through.
Oven: Bake at 425°F for 10-12 minutes, flipping once halfway through.
Blackstone griddle: Cook over medium heat until golden brown and crispy.
♻️ LEFTOVERS: Chop leftover quesadillas into bite-sized pieces for salads.
Serve leftovers in lunch boxes or wraps.
Dice and add to scrambled eggs for breakfast.
📝 NOTES: Ranch dressing is often more kid-friendly than blue cheese dressing.
Monterey Jack cheese melts especially well for quesadillas.
This recipe doubles easily for parties and game day gatherings.
Nutrition
Serving: 1quesadilla | Calories: 314kcal | Carbohydrates: 15g | Protein: 27g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 1363mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Calcium: 263mg | Iron: 2mg
