Get ready for game day with these easy and crowd-pleasing Buffalo Chicken Quesadillas! Packed with flavor and perfect for sharing, these quesadillas are a guaranteed touchdown at any Super Bowl party or game day gathering.
Get Cooking!
Whether you’re a seasoned chef or a kitchen novice, this recipe is simple to follow and can be easily customized…. So grab your tortillas and get ready to score big with these delicious quesadillas!
Kick Your Chicken Quesadillas Up a Notch!
Chicken Quesadillas are fantastic on their own, but why not take them up a notch with buffalo chicken and sauces? Serve them with a side of spicy ranch or a bowl of fresh pico de gallo, guacamole and sour cream!
Crispy Quesadillas Trick
For extra crispy quesadillas, try this trick! Sprinkle a thin layer of shredded cheddar cheese directly onto the hot skillet before adding the tortilla. place the tortilla on top, and proceed making your buffalo chicken quesadillas…
The cheese will melt and create a crispy, cheesy crust that adds a delicious crunch to every delicious bite!
Pre Cooked Chicken or Raw Chicken
You can totally use a roasted whole chicken or pre cooked rotisserie chicken for these buffalo chicken quesadillas… And it’s the easiest way!
But, if you’re like me, and need to cook your chicken breast first… This is how I do it for buffalo chicken quesadillas. Grab a package of chicken breasts from the store… You’ll only need 2-3 for this recipe. Load them into your Dutch oven.
In a small bowl combine: 1 teaspoons salt, 1/2 teaspoon pepper, 1 teaspoon of smoked paprika, and 1/2 a teaspoon of dry seed mustard powder!
Sprinkle your seasoning mixture all over your chicken breasts in the Dutch oven, and add 1 cup of water or chicken broth. Place the lid on top of the Dutch oven, and bake at 400 degrees for about 1.5 hours. Remove from the oven, let it cool for 10 minutes then slice or shred chicken!
Recipe Card
Crispy Buffalo Chicken Quesadillas
Equipment
- 1 Non-Stick Pan
Ingredients
- 1 lb boneless, skinless chicken breasts cooked and shredded or cubed
- 1/2 cup Buffalo sauce store bought or homemade
- 2 tbsp ranch dressing seasoning
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped green onions, plus more for garnish
- 6 Flour Tortillas pre-cooked or raw
Instructions
- Toss Chicken: In a bowl, toss the shredded or cubed chicken with the Buffalo sauce and ranch seasoning.
- Heat a non stick skillet over medium high heat.
- Sprinkle a thin layer of shredded cheddar cheese directly onto the hot skillet then add your tortillas.
- Layer: Sprinkle with half of the cheddar cheese, top with half of the chicken mixture, a drizzle of buffalo sauce and a drizzle of ranch dressing. Add another thin layer of shredded cheddar cheese, and then sprinkle with a teaspoon of chopped green onions.
- Top and Melt: Top with another tortilla, or fold the bottom tortilla in half to cover itself. Cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown and slightly crispy.
- Cut and Serve: Remove from the heat, cut into wedges, and garnish with drizzled buffalo sauce, ranch, and additional chopped green onions!
Notes
- Spice Level: Adjust the amount of Buffalo sauce to your desired heat level.
- Veggie Boost: Add chopped bell peppers, onions, or mushrooms to the chicken mixture for extra flavor and nutrients.
- Creamy Touch: Add a dollop of sour cream or a sprinkle of crumbled blue cheese on top of each quesadilla.
- Tortilla Options: Use flour, corn, or even whole wheat tortillas.
- Leftovers: Store leftover buffalo chicken quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.
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