Buffalo Chicken Quesadilla

There’s something truly satisfying about a good quesadilla, and when it comes to flavor, the Buffalo Chicken Quesadilla takes the cake. I remember the first time I made this dish—it was a rainy day, and I was craving something hearty and comforting. I rummaged through my pantry and realized I had all the ingredients to whip up this spicy, cheesy delight. The aroma of the hot sauce and melted cheese filled my kitchen, and I couldn’t wait to take that first bite. Each crispy crunch was a reminder of why I love cooking so much—it’s all about combining flavors and enjoying the moment with those you love. Whether it’s game day or a casual weeknight dinner, the Buffalo Chicken Quesadilla has become a go-to recipe that never disappoints. I love how it brings everyone together, sharing stories and laughter over a plate of deliciousness.

Everything You Need for Buffalo Chicken Quesadilla

The ingredients for the Buffalo Chicken Quesadilla come together beautifully, creating a perfect balance of flavors. The star of the show is undoubtedly the chicken, which absorbs the spices and hot sauce, while the cheese adds a creamy richness. Each ingredient plays a role in delivering that satisfying bite that we all crave.

• 1 cup hot sauce: This will be the base of your quesadilla’s flavor, adding that spicy kick that Buffalo chicken is known for.
• ½ cup salted butter (1 stick): Used to mellow out the heat and provide richness.
• ⅛ teaspoon garlic powder: Adds a lovely depth of flavor without overpowering the dish.
• 2 tablespoons olive oil: Essential for cooking the chicken and ensuring it doesn’t stick.
• 1 pound chicken breasts (cubed): The protein that will soak up all the wonderful flavors.
• ¼ teaspoon kosher salt: Enhances the flavors of the other ingredients.
• ¼ teaspoon ground black pepper: Adds a subtle warmth to the dish.
• ¼ cup Buffalo sauce (from above): For that extra flavor boost in the filling.
• 2 tablespoons ranch dressing: Provides creaminess and balances the heat from the hot sauce.
• 4 large flour tortillas: The perfect canvas for all the delicious fillings.
• 2 cups shredded Mexican cheese: The melty goodness that holds everything together.
• sour cream: A cooling topping that complements the spiciness.
• fresh cilantro: For a burst of freshness as a garnish.

Recipe Directions for Buffalo Chicken Quesadilla

Making the Buffalo Chicken Quesadilla is a delightful process that brings together all those bold flavors. Let’s dive into these simple steps to create your new favorite meal!

1. In a small saucepan, combine the hot sauce, salted butter, and garlic powder over medium heat. As it warms up, stir occasionally, allowing the butter to melt completely and the flavors to meld. This should take about one minute. As the sauce simmers, you’ll notice a rich aroma filling your kitchen, a preview of the deliciousness to come. Once ready, remove it from the heat and set aside.
2. In a large skillet, heat up olive oil over medium-high heat. Once the oil shimmers, carefully add in the cubed chicken breasts. Sauté them until they are fully cooked through and golden brown on the outside. This should take about five to seven minutes. Make sure to stir occasionally, ensuring even cooking. Season the chicken with kosher salt and ground black pepper to enhance its flavor.
3. Next, pour in the prepared Buffalo sauce and ranch dressing over the cooked chicken. Stir well to combine, allowing the chicken to soak up all that spicy and creamy goodness. Cook for an additional two to three minutes, letting the mixture thicken slightly. The result should be a flavorful filling that is deliciously enticing, ready to be packed into tortillas.
4. Take your flour tortillas and spoon the chicken mixture evenly over one half of each tortilla. Spread it out, keeping it to one side so you can fold it later. Be generous with the filling, ensuring you have enough to enjoy in each bite.
5. Now, sprinkle shredded Mexican cheese over the chicken filling. Feel free to add as much or as little as you like, depending on how cheesy you want your quesadilla!
6. Carefully fold each tortilla in half, pressing gently to secure the filling. You should have a nice little pocket filled with flavors. Repeat this process for all the tortillas until the filling is used up.
7. Wipe down the skillet and heat it again over medium heat. Brush the skillet with a little more olive oil to prevent sticking. Place a folded quesadilla onto the skillet, cooking for about two to three minutes on each side, or until the tortillas are golden brown and crisp. The cheese should be melted, creating a gooey interior.
8. Once cooked, remove the quesadilla from the skillet and let it rest for a minute before cutting it into wedges. This resting time allows the cheese to set slightly, helping everything hold together.
9. Serve your Buffalo Chicken Quesadilla with a dollop of sour cream and a sprinkle of fresh cilantro on top. You can also drizzle a bit more Buffalo sauce if you crave extra heat. Each bite will showcase the perfect blend of flavors!

Recipe Notes about Buffalo Chicken Quesadilla

Here are some handy tips to enhance your cooking experience with the Buffalo Chicken Quesadilla.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze cooked quesadillas. Just wrap them tightly in foil or plastic wrap and they’ll last for about a month.
• Pairing: This quesadilla pairs wonderfully with a light salad or some crispy tortilla chips and salsa for a complete meal.
• Variations: Consider using different proteins like shredded turkey or even a vegetarian filling with black beans and veggies.
• Serving size: Each quesadilla is quite filling, so one per person is usually sufficient for a meal.

How to Enjoy Buffalo Chicken Quesadilla

• Game Day Treat: Serve these quesadillas at your next game day gathering, and watch them disappear!
• Quick Lunch: Perfect for a quick, satisfying lunch that can be made in less than thirty minutes.
• Family Dinner: They make for a great family dinner option that everyone can customize to their liking.
• Cookout Side: These quesadillas can be a fantastic side dish at a cookout, especially with some fresh salsa on the side.
• Meal Prep: Make a batch at the beginning of the week for easy lunches or dinners.
• Seasonal Pairing: Pair with a fresh summer salad or warm winter soup to balance the meal.

FAQ

Conclusion

The Buffalo Chicken Quesadilla is a delightful dish that perfectly balances spicy and creamy flavors, making it a go-to favorite for any occasion. I encourage you to give it a try—it’s simple, satisfying, and sure to impress! Once you taste the crispy tortillas filled with that delicious filling, you’ll understand why it’s such a beloved recipe.

Buffalo Chicken Quesadilla

The ultimate comfort food, the Buffalo Chicken Quesadilla combines spicy Buffalo sauce, creamy ranch dressing, and tender chicken all wrapped in a crispy tortilla. It’s an easy weeknight dinner that satisfies cravings like no other. Perfect for sharing, you'll want to make it tonight!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Hot Sauce
• ½ cup Salted Butter (1 stick)
• ⅛ teaspoon Garlic Powder
• 2 tablespoons Olive Oil
• 1 pound Chicken Breasts (cubed)
• ¼ teaspoon Kosher Salt
• ¼ teaspoon Ground Black Pepper
• ¼ cup Buffalo Sauce (from above)
• 2 tablespoons Ranch Dressing
• 4 large Flour Tortillas
• 2 cups Shredded Mexican Cheese
• Sour Cream
• Fresh Cilantro

Equipment

• Cast Iron Skillet
• Grill Pan

Method

 

1. In a small saucepan, combine the hot sauce, salted butter, and garlic powder over medium heat. Simmer for 1 minute, then remove from the heat and set aside.
2. Heat the olive oil in a large skillet set over medium-high heat. Add in the cubed chicken breasts and cook through. Stir in the kosher salt, black pepper, Buffalo sauce, and ranch dressing.
3. Spoon the mixture evenly over the flour tortillas, keeping it on only one-half of each tortilla. Top evenly with the shredded Mexican cheese and fold each tortilla in half.
4. Heat a grill pan over medium heat. Brush with olive oil and place the quesadilla on the grill. Cook until golden and the cheese is melted, about 2 to 3 minutes. Flip and cook for 1 to 2 more minutes.
5. Serve with sour cream, fresh cilantro, and more Buffalo sauce if desired.

Notes

• Add more hot sauce: If you like spicy food, or use less if you prefer a milder flavor.
• Don’t overcrowd the skillet: Too many in the pan at once will stop the tortillas from getting crispy.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.