Buffalo Chicken Cheesy Quesadilla (Printable)

A crispy tortilla filled with spicy buffalo chicken, melted cheeses, and tangy ranch dressing.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 1/3 cup 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 flour tortillas (10-inch)

→ 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 extra 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 fully coated.
02 - Place tortillas flat and on half of each, layer Monterey Jack and cheddar cheese, buffalo chicken, red onion, and cilantro if using. Drizzle lightly with ranch or blue cheese dressing, top with additional cheese, then fold to enclose filling.
03 - Heat a large nonstick skillet over medium heat and lightly coat with cooking spray or melt butter.
04 - Place filled tortillas in the skillet, working in batches if necessary. Cook 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
05 - Remove from heat, let rest for 1 minute, cut into wedges, and serve warm with extra ranch or blue cheese dressing for dipping.

# Expert Tips:

01 -
  • It comes together in under 30 minutes and somehow feels like you put in way more effort than you did.
  • The spicy-cheesy-creamy balance is addictive, and once you make it once, you'll find reasons to make it constantly.
  • Game nights suddenly feel more special when quesadillas show up instead of the usual snacks.
02 -
  • Don't let your pan get too hot or the outside will char before the cheese inside finishes melting—medium heat is your friend even though it feels slow.
  • Monterey Jack makes all the difference; regular mozzarella gets gluey and cheddar alone won't give you that creamy melt you're after.
03 -
  • Press your quesadillas gently while cooking—aggressive pressing squeezes out the filling and makes them fall apart.
  • If you're cooking for a crowd, keep finished quesadillas warm in a low oven while you work through batches instead of serving everything cold.
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