Craving something that hits all the right notes—spicy, cheesy, and crispy? These Buffalo Chicken Quesadillas deliver exactly that with every bite.

I remember the first time I made these on a chilly evening. The warm, melted cheese stretching as I pulled the wedges apart felt like a hug in food form, and the buffalo sauce brought just the right kick to lift my spirits. It quickly became my go-to comfort meal when I needed a little pick-me-up.

Why You’ll Love It:
– Crispy exterior with a golden brown crunch that satisfies every bite
– Tender shredded chicken breast tossed in vibrant buffalo sauce
– A gooey mix of shredded cheddar and mozzarella cheeses
– Fresh, chopped green onions add a pop of color and subtle bite
– Quick skillet grilling means dinner is ready in under 30 minutes

Simple, speedy, and packed with bold flavors—this dish is a winner for busy weeknights or casual get-togethers.

Buffalo Chicken Quesadillas

Total Time: 20 minutes
Yield: 4

Print Recipe

Description

Crispy skillet-grilled quesadillas filled with shredded chicken tossed in buffalo sauce and a blend of melted cheddar and mozzarella cheeses, garnished with green onions and served with ranch dressing.

Ingredients

4 flour tortillas
2 cups shredded cooked chicken breast
1/2 cup buffalo sauce
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup chopped green onions
2 tablespoons butter

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Instructions

In a bowl, combine shredded cooked chicken breast with buffalo sauce until well coated.
Heat a skillet over medium heat and melt 1/2 tablespoon butter.
Place one flour tortilla in the skillet and sprinkle half of the shredded cheddar and mozzarella evenly over the tortilla.
Spread half of the buffalo chicken mixture over the cheese layer.
Sprinkle a portion of chopped green onions on top.
Add the remaining cheese evenly over the chicken and top with a second tortilla.
Cook for about 3-4 minutes until the bottom tortilla is golden brown and crispy.
Carefully flip the quesadilla and melt the remaining 1/2 tablespoon butter in the skillet, cooking the other side for another 3-4 minutes until golden brown and cheese is melted.
Remove from skillet and let rest for 1 minute before cutting into triangular wedges.
Repeat the process to make the second quesadilla with remaining ingredients.
Arrange the wedges slightly overlapping on a round white plate, garnish with additional chopped green onions, and serve with a small ramekin of ranch dressing.

Prep Time: 10 minutes
Cook Time: 10 minutes

FAQ:
Q: Can I prepare these quesadillas ahead of time?
A: You can shred and toss the chicken in buffalo sauce ahead, but assemble and grill the quesadillas just before serving for the best crispy texture.

Q: How should I store leftovers?
A: Keep any uneaten quesadillas in an airtight container in the fridge for up to 2 days. Reheat in a skillet to restore crispiness.

Ready to savor these stacked wedges of spicy, cheesy goodness? Save this recipe, print it out, and get cooking!