Buffalo Chicken Quesadillas
These Buffalo Chicken Quesadillas are everything you want in a quick, crowd-pleasing meal — shredded rotisserie chicken tossed in tangy buffalo sauce, layered with creamy cream cheese, melty Monterey Jack, and sharp cheddar, all pressed inside a golden, crispy flour tortilla. They come together in just 30 minutes and deliver the bold, spicy flavor of your favorite sports bar appetizer right from your own kitchen.
Equipment
- 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 until smooth
- Sharp knife and cutting board
- Flat spatula or turner - Wide enough to flip the quesadilla in one motion
- Measuring cups and spoons
- Cheese grater - For grating your own cheese — recommended for better melt
- Pastry brush - (optional) For buttering tortillas
- Pizza cutter or sharp knife - For slicing finished quesadillas
Ingredients
Buffalo Chicken Filling
- 2 cups cooked shredded chicken - 280g; rotisserie chicken works best
- ⅓ cup buffalo sauce - 80ml; Frank's RedHot Buffalo Wing Sauce recommended
- 1 tablespoon unsalted butter - 15ml; melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
Cheese & Tortillas
- 1 cup shredded Monterey Jack cheese - 115g; freshly grated recommended
- 1 cup shredded sharp cheddar cheese - 115g; freshly grated recommended
- ¼ cup cream cheese - 60g; softened to room temperature
- 4 large flour tortillas - 10-inch / 25cm
- 2 tablespoons neutral oil or cooking spray - 30ml; for the pan
For Serving
- ¼ cup green onions - 25g; thinly sliced
- ranch or blue cheese dressing - For serving
- celery sticks - Optional, for serving
Instructions
- Pull the meat from a rotisserie chicken and shred it into bite-sized pieces using two forks or your hands, aiming for about 2 cups (280g). Set aside in a medium mixing bowl.
- Add the buffalo sauce, melted butter, garlic powder, onion powder, and smoked paprika to the shredded chicken and toss until every piece is fully coated. Let the mixture sit for 5 minutes to absorb the flavors.
- In a small bowl, stir the softened cream cheese with a fork until completely smooth and lump-free — it should be pliable enough to spread without tearing the tortilla.
- Spread a thin layer of cream cheese over the entire surface of each tortilla, then layer Monterey Jack cheese, about ½ cup of the buffalo chicken mixture, and sharp cheddar over one half. Fold the empty half over the filled half and press gently to seal.
- Heat a large skillet over medium heat with 1 teaspoon of oil, then cook each quesadilla for 3 to 4 minutes per side until deep golden brown, pressing lightly with a spatula. Flip confidently in one motion and cook the second side for 2 to 3 minutes.
- Let each quesadilla rest for 1 minute before cutting into 3 or 4 wedges with a pizza cutter. Top with sliced green onions and serve immediately with ranch or blue cheese dressing and celery sticks on the side.
Notes
- Use room temperature cream cheese — cold cream cheese is stiff and will tear the tortilla when you try to spread it. Pull it from the fridge at least 30 minutes before you start.
- Don't overfill the quesadillas. Stick to about ½ cup of chicken filling per quesadilla to make flipping easy and prevent bursting.
- Always cook over medium heat. High heat chars the tortilla before the cheese melts; medium heat gives a golden crust and fully gooey interior.
- Grate your own cheese for best results. Pre-shredded cheese has anti-caking coating that prevents smooth melting.
- Wipe the skillet between batches to prevent burnt crumbs from sticking to the next quesadilla.
- To reheat, use a dry skillet over medium heat for 2 to 3 minutes per side. Avoid the microwave if you want the tortilla to stay crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individually wrapped for up to 2 months.
- For a milder version, reduce the buffalo sauce to ¼ cup and add an extra tablespoon of melted butter to the chicken mixture.
- Canned chicken works in a pinch — drain and pat it very dry before tossing in the sauce to avoid a soggy filling.
- For a crowd, use the sheet pan method: assemble quesadillas on a greased baking sheet and broil at 425°F (220°C) for 8 to 10 minutes, flipping halfway through.
Nutrition
Serving: 1QuesadillaCalories: 520kcalCarbohydrates: 35gProtein: 33gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 980mgPotassium: 280mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 4mgCalcium: 38mgIron: 14mg
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