If you’re looking for a Buffalo Chicken Quesadilla Recipe that hits every single note, you’ve found it. I made these for the first time on a whim during a football watch party, and they were gone within minutes.

My guests kept asking me what I put in them, and honestly, it’s pretty simple: shredded rotisserie chicken tossed in a homemade-style buffalo sauce, two kinds of melty cheese, and a few extras that take them from “pretty good” to “I need the recipe right now.”

The crispy golden tortilla shell holding all that spicy, cheesy goodness together is what really makes this dish. I burned my first batch because I had the heat too high — lesson learned, and I’ll walk you through how to avoid that mistake.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes
Servings	4 quesadillas
Difficulty Level	Easy

If you love the flavors in this recipe, you’ll also enjoy this Buffalo Chicken Soup — it’s basically the same comfort in a bowl on a cold day.

Table of Contents

Why You’ll Love This Buffalo Chicken Quesadilla Recipe

This recipe comes together fast, and it uses ingredients you probably already have on hand. It’s the kind of meal that feels like something you’d order at a sports bar but tastes even better made at home.

The buffalo sauce soaks into the chicken as it heats, making every bite incredibly flavorful. You’re not just getting a hint of buffalo — you’re getting the full experience.

It’s also completely flexible. Prefer it milder? Use less hot sauce. Want it saucier? Add more. The recipe bends to what you like.

You can use leftover rotisserie chicken or even canned chicken in a pinch. That alone makes this one of the most convenient recipes in your rotation.

The cheese blend of Monterey Jack and sharp cheddar melts beautifully together. One adds creaminess, the other adds a little bite that plays off the heat perfectly.

These also reheat well, so they’re great for meal prep or next-day lunches. Just pop them in a skillet for a couple of minutes and they crisp right back up.

For another easy chicken recipe with big flavor, check out this BBQ Chicken Wrap that’s equally crowd-pleasing.

Ingredients

The ingredients here are straightforward but every single one matters. I’ve tested this recipe a handful of times, and this combination consistently gives the best texture and flavor balance.

2 cups (280g) cooked, shredded chicken (rotisserie chicken works best)
⅓ cup (80ml) buffalo sauce (Frank’s RedHot Buffalo Wing Sauce is my go-to)
1 tablespoon (15ml) unsalted butter, melted
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
1 cup (115g) shredded Monterey Jack cheese
1 cup (115g) shredded sharp cheddar cheese
¼ cup (60g) cream cheese, softened (this is the secret ingredient — it makes the filling ultra-creamy)
4 large (10-inch / 25cm) flour tortillas
2 tablespoons (30ml) neutral oil or cooking spray, for the pan
¼ cup (25g) thinly sliced green onions, for topping
Ranch or blue cheese dressing, for serving
Celery sticks, for serving (optional but traditional)

Read Also: Taco Bell Quesadilla Sauce Recipe

Kitchen Equipment Needed

You don’t need anything fancy for this recipe. A good large skillet makes all the difference, though — thin pans tend to heat unevenly and scorch the tortillas before the cheese fully melts.

Large non-stick skillet or cast iron skillet (12-inch / 30cm recommended)
Mixing bowls (medium and large)
Fork or hand mixer for mixing cream cheese
Sharp knife and cutting board
Flat spatula or turner (wide enough to flip the quesadilla in one motion)
Measuring cups and spoons
Cheese grater (if shredding your own cheese — highly recommended for better melt)
Pastry brush (optional, for buttering tortillas)
Pizza cutter or sharp knife, for slicing

You might also enjoy: Sheet Pan Quesadilla Recipe

Recommended Products for This Recipe

These are products I personally use and recommend based on my experience making this recipe dozens of times. They genuinely make a difference.

1. Frank’s RedHot Buffalo Wing Sauce

Frank’s RedHot Buffalo Wing Sauce is the gold standard for a reason — it has the perfect ratio of vinegar, cayenne heat, and buttery richness that makes buffalo flavor taste authentic. I’ve tried other brands and always come back to Frank’s. Get it on Amazon

2. Lodge Cast Iron Skillet

A cast iron skillet distributes heat so evenly that your tortillas get a perfectly golden crust without any hot spots. I switched to cast iron a couple of years ago and my quesadillas have never been the same. It’s also indestructible, which is a bonus. Get it on Amazon

3. OXO Good Grips Wide Spatula

Flipping a full-size quesadilla without it falling apart is all about having a wide, sturdy spatula. This OXO spatula has enough surface area to support the entire quesadilla in one flip. Get it on Amazon

4. Microplane Cheese Grater

Pre-shredded cheese has a coating that prevents it from melting as smoothly. Grating your own takes an extra two minutes and makes the filling noticeably creamier and more cohesive. Get it on Amazon

Read Also: Chicken Quesadilla Recipe

Step-by-Step Instructions: How to Make Buffalo Chicken Quesadillas

Step 1: Shred and Prep the Chicken

If you’re using a whole rotisserie chicken, pull the meat off the bones and shred it into bite-sized pieces using two forks or your hands.
Aim for 2 cups (280g) of shredded chicken — roughly the equivalent of 2 large chicken breasts.
Set the shredded chicken aside in a medium mixing bowl while you prepare the buffalo mixture.

Step 2: Mix the Buffalo Chicken Filling

To the bowl of shredded chicken, add ⅓ cup (80ml) of buffalo sauce, 1 tablespoon (15ml) of melted butter, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon smoked paprika.
Toss everything together until the chicken is completely coated in the sauce. Every piece should look orange and saucy.
Taste the mixture and adjust the heat level now — add more hot sauce if you want more kick, or a tiny bit more butter if you want to tone it down.
Let the mixture sit for 5 minutes so the chicken can absorb all the flavors.

Step 3: Prepare the Cream Cheese Mixture

In a separate small bowl, add ¼ cup (60g) of softened cream cheese.
Stir the cream cheese with a fork until it’s smooth, pliable, and free of lumps. This is easiest when the cream cheese is truly at room temperature — cold cream cheese will tear the tortilla when you try to spread it.
Set aside. This gets spread directly onto the tortilla in the next step.

Step 4: Assemble the Quesadillas

Lay one large flour tortilla flat on a clean surface.
Spread a thin, even layer of the softened cream cheese over the entire surface of the tortilla, going all the way to the edges.
Sprinkle ¼ cup (28g) of shredded Monterey Jack cheese over one half of the tortilla.
Spoon approximately ½ cup of the buffalo chicken mixture over the same half, distributing it evenly.
Sprinkle ¼ cup (28g) of shredded sharp cheddar cheese over the chicken.
Fold the bare half of the tortilla over the filled half, pressing gently to seal. Repeat with the remaining 3 tortillas.

Step 5: Cook the Quesadillas

Heat a large skillet over medium heat. Add about 1 teaspoon of neutral oil and swirl to coat.
Once the oil is hot and shimmering, carefully slide one assembled quesadilla into the pan using your spatula.
Cook for 3 to 4 minutes without moving it, until the bottom is deep golden brown and the cheese near the edges starts to melt visibly.
Using a wide spatula, flip the quesadilla in one confident motion. Don’t hesitate or the filling will slide out. Cook the second side for another 2 to 3 minutes until equally golden.
Slide the finished quesadilla onto a cutting board and repeat with the remaining quesadillas, adding a little more oil between batches.

Step 6: Slice and Serve

Let each finished quesadilla rest for about 1 minute before slicing — this helps the cheese set slightly so the filling doesn’t pour out when you cut.
Use a pizza cutter or sharp knife to cut each quesadilla into 3 or 4 wedges.
Plate the wedges and scatter sliced green onions over the top.
Serve immediately with ranch or blue cheese dressing on the side, and celery sticks if you like.

For another satisfying chicken dish worth making this week, try this Chicken Fajita Lettuce Wraps recipe — it’s fresh, fast, and full of flavor.

Tips for The Best Buffalo Chicken Quesadillas

Getting quesadillas to come out crispy on the outside and fully melted inside is all about heat control and a few key techniques. Here’s what I’ve figured out after making these more times than I can count.

Use room temperature cream cheese. Cold cream cheese is stiff and will tear holes in your tortilla when you try to spread it. Pull it out of the fridge at least 30 minutes before you start.
Don’t overfill. It’s tempting to pile on the chicken, but too much filling makes flipping nearly impossible and causes the quesadilla to burst open. Stick to about ½ cup of filling per quesadilla.
Medium heat is your best friend. High heat will char the tortilla before the cheese fully melts. Medium heat gives you a beautifully golden crust with fully gooey interior every time.
Grate your own cheese. Pre-shredded cheese is coated with anti-caking agents that interfere with melting. Freshly grated cheese melts much more smoothly and evenly.
Press gently while cooking. A light press with the back of your spatula during the first minute helps seal the tortilla and encourages the cheese to melt faster.
Rest before cutting. Even 1 minute of resting allows the cheese to firm up just enough so it doesn’t all slide out when you slice.
Wipe the pan between batches. Any burnt bits from the previous quesadilla will stick to and burn the next one. A quick wipe with a paper towel (be careful, the pan is hot) between batches keeps them looking pristine.
Warm your tortillas first. If your tortillas are stiff from the fridge, give them 15 seconds in the microwave before assembling. Pliable tortillas fold without cracking.

Read Also: Steak Quesadilla Recipe

What to Serve with Buffalo Chicken Quesadillas

These quesadillas are bold and filling on their own, but the right sides can really complete the meal. Think cool, creamy, and fresh to balance out the heat.

The classic pairing is ranch or blue cheese dressing with celery sticks — it’s a combination that exists for a reason, and it works every time.

Coleslaw — the cool creaminess of coleslaw is a natural match for anything spicy
Healthy Coleslaw — a lighter, vinegar-based version that cuts through the richness beautifully
Guacamole — the buttery avocado cools the heat instantly
Mexican Street Corn — sweet, smoky, and a great side that complements the buffalo flavors
Healthy Nachos — if you’re doing a full appetizer spread, these fit right in
Broccoli Salad — fresh and crunchy, perfect for balancing the richness of the quesadilla
Air Fryer French Fries — crispy fries alongside a quesadilla is a winning combo for any casual gathering
Buffalo Chicken Salad — double down on the buffalo flavor if your crowd can handle the heat

Another favorite: Chipotle Guacamole

Variations of Buffalo Chicken Quesadillas

Once you nail the base recipe, it’s fun to experiment. These are all variations I’ve actually made and enjoyed.

The core technique stays exactly the same in all of these — it’s really just the filling that changes.

BBQ Buffalo Quesadillas: Swap half the buffalo sauce for your favorite BBQ sauce. The sweetness of the BBQ rounds out the tang of the hot sauce in a really satisfying way.
Blue Cheese Buffalo Quesadillas: Replace the cream cheese with a few tablespoons of crumbled blue cheese mixed with a little softened cream cheese. It’s sharp, tangy, and absolutely delicious.
Bacon Buffalo Quesadillas: Add 3 or 4 strips of crispy cooked bacon, crumbled, to the filling. Bacon and buffalo is a classic pairing for a reason.
Veggie Buffalo Quesadillas: Swap the chicken for cauliflower florets tossed in buffalo sauce and roasted at 425°F (220°C) for 20 minutes until caramelized. This version surprises people every time.
Sheet Pan Version: For a crowd, try making these as a Sheet Pan Quesadilla — you can make 2 full-size quesadillas at once under the broiler.
Breakfast Buffalo Quesadilla: Add a scrambled egg or two to the filling and you have a wildly good breakfast situation on your hands. This is also worth checking out as a standalone Breakfast Quesadilla.
Extra Spicy Version: Stir a teaspoon of cayenne pepper or a tablespoon of Frank’s XTRA Hot into the chicken mixture. Not for the faint of heart.
Lighter Version: Use low-carb or whole wheat tortillas and reduced-fat cheese to cut down on calories without sacrificing too much flavor.

You might also enjoy: Beef Quesadilla Recipe

Storage and Reheating

These quesadillas store really well, which makes them fantastic for meal prep. The key to reheating is to always use a skillet rather than a microwave if you care about getting that crispy texture back.

Refrigerator: Let the quesadillas cool completely, then wrap each one individually in aluminum foil or store in an airtight container. They’ll keep in the fridge for up to 3 days.
Freezer: These freeze surprisingly well. Wrap each quesadilla tightly in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating on the stovetop (recommended): Heat a dry skillet over medium heat. Place the quesadilla in the pan and cook for 2 to 3 minutes per side until crispy and heated through. No oil needed.
Reheating in the oven: Preheat your oven to 375°F (190°C). Place the quesadillas on a baking sheet and heat for 8 to 10 minutes until warmed through and crispy.
Reheating in the air fryer: At 350°F (175°C) for 3 to 4 minutes. This gives you the crispiest result of all the reheating methods.
Microwave (last resort): 60 to 90 seconds on high. The tortilla will be soft rather than crispy, but the filling will be hot. Good enough in a pinch.
Do not store with dipping sauce inside. Always keep the ranch or blue cheese on the side so the tortilla doesn’t get soggy.

Read Also: Shrimp Quesadilla Recipe

Nutritional Facts

These values are approximate per quesadilla (1 of 4 servings) based on the standard recipe. Values will vary depending on your specific brands of buffalo sauce, cheese, and tortillas.

Nutrient	Amount Per Serving
Calories	~520 kcal
Total Fat	27g
Saturated Fat	13g
Cholesterol	105mg
Sodium	980mg
Total Carbohydrates	35g
Dietary Fiber	2g
Sugars	2g
Protein	33g
Calcium	380mg
Iron	2.5mg

You might also enjoy: Ground Elk Quesadillas Recipe

Health Benefits of Key Ingredients

This is a satisfying comfort food, but several of the key ingredients actually bring some real nutritional value to the table. It’s not purely indulgent — there’s substance here.

Here’s a closer look at what the core ingredients contribute:

Chicken: Chicken is one of the most protein-dense lean meats available, with rotisserie chicken breast providing around 25 to 30g of protein per 3.5 oz (100g). Protein supports muscle maintenance, satiety, and stable energy levels throughout the day.
Hot Sauce (Buffalo Sauce): Most hot sauces are made primarily from cayenne pepper and vinegar, which means they’re low in calories — usually 0 to 5 calories per teaspoon. Capsaicin, the active compound in cayenne, has been linked in studies to a temporary boost in metabolism and reduced appetite.
Cream Cheese: While cream cheese is a higher-fat ingredient, it provides calcium and a small amount of protein. It also acts as a binder in this recipe, so a little goes a long way.
Monterey Jack Cheese: Monterey Jack is a good source of calcium and phosphorus, both of which support bone health. It’s also a moderate source of protein.
Sharp Cheddar Cheese: Aged cheddar contains fat-soluble vitamins A and K2, which play roles in immune function and bone metabolism. It’s also relatively lower in lactose than younger cheeses.
Flour Tortillas: Flour tortillas provide carbohydrates for energy. Opting for whole wheat tortillas adds dietary fiber, which supports digestive health and helps with satiety.
Green Onions: Green onions are low in calories but rich in vitamin K, vitamin C, and antioxidants. They add freshness and a mild peppery bite without adding significant calories.

Another favorite: Healthy Nachos Recipe

FAQs About Buffalo Chicken Quesadillas

1. Can I use canned chicken for this recipe?

Yes, canned chicken works fine in a pinch. Drain it very well, break it up into small shreds, and pat it dry with a paper towel before tossing it in the buffalo sauce — excess moisture will make the filling wet and can cause soggy tortillas.

2. What’s the best cheese for buffalo chicken quesadillas?

The combination of Monterey Jack and sharp cheddar is ideal because they each melt well and bring different flavor profiles. Monterey Jack melts into a creamy, mild base, while the sharp cheddar adds that tangy, classic cheese flavor that holds up against the bold buffalo sauce.

3. How do I keep the quesadillas from getting soggy?

The biggest culprit is too much moisture in the filling. Make sure your chicken is well-coated but not swimming in sauce, your cream cheese is spread thin, and you cook the quesadillas over medium heat (not low) so the tortilla crisps quickly. Also, serve them right away or reheat properly in a skillet.

4. Can I make these in the oven instead of a skillet?

Absolutely. Preheat your oven to 425°F (220°C), place assembled quesadillas on a lightly greased baking sheet, and bake for 8 to 10 minutes, flipping halfway. They won’t be quite as crispy as the skillet version, but the oven method is great when you’re making multiple quesadillas at once for a crowd.

5. What can I use instead of buffalo sauce?

If you don’t have or don’t love traditional buffalo sauce, you can use a mixture of 2 tablespoons of hot sauce (like Tabasco) plus 1 tablespoon of melted butter and a dash of apple cider vinegar — that’s essentially a homemade version of the same thing. For a milder flavor, use a honey sriracha sauce instead.

Read Also: Cheese Quesadilla Recipe

Final Thoughts

This Buffalo Chicken Quesadilla Recipe has earned a permanent spot in my weeknight dinner lineup. It’s fast, it’s flexible, and it delivers every single time.

The combination of spicy buffalo chicken, creamy cheeses, and that golden crispy tortilla shell is just hard to beat. Once you make it, I genuinely think it’ll become a regular in your home too.

Give it a try this week and let me know how it goes! Drop a comment below with your own spin on the recipe, or share a photo if you make it.

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