Straightforward Buffalo Chicken Quesadilla

If you’re craving something spicy and cheesy, this recipe is perfect for you. With just a few simple ingredients, you can whip up a deliciously satisfying meal in no time.

Helpful Cooking Tips

Use cooked, shredded chicken to save time and ensure even flavor.
Cook the quesadilla on medium heat to avoid burning the tortilla while melting the cheese.
Press down gently with a spatula to help the quesadilla hold together and get nice grill marks.

Ingredients 0/5

1 (8 inch) flour tortilla 2 ounces shredded Oaxaca cheese 1 tablespoon Buffalo sauce 1 tablespoon ranch dressing 2 ounces chopped cooked chicken breast

Why This Recipe Works

This dish combines spicy buffalo chicken with melted cheese for a perfect balance of heat and creaminess. It’s quick to make and satisfying, making it great for busy weeknights or casual get-togethers. Plus, it uses simple ingredients that you likely have on hand.

Step 1

Warm a skillet over medium-high heat. Once it’s hot, lay a tortilla in the pan and sprinkle a generous amount of Oaxaca cheese over it. Drizzle some Buffalo sauce and ranch dressing on top, then add the chicken on one half of the tortilla. Let it cook for a couple of minutes until the cheese begins to melt.

Step 2

Fold the tortilla in half to cover the filling. Carefully flip it over and cook for another 3 minutes or so, until both sides turn a nice golden brown. When it’s done, take it off the heat and cut into four wedges. Serve warm and enjoy!

143

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Inspiration

Serve with a side of cool ranch or blue cheese dressing to balance the spicy buffalo sauce. Add a fresh salad or some crunchy celery sticks for a refreshing contrast. A dollop of sour cream or guacamole also pairs well and adds extra creaminess.

How To Refrigerate This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to keep the tortilla crisp, or use a toaster oven. Avoid microwaving if possible, as it can make the quesadilla soggy.

Frequently Asked Questions

Can I use a different type of cheese instead of Oaxaca?

Yes, mozzarella or Monterey Jack are good substitutes that melt well.

How spicy is this dish?

The Buffalo sauce adds moderate heat, but you can adjust the amount to make it milder or spicier.

Can I make this quesadilla vegetarian?

Yes, simply omit the chicken and add extra cheese or veggies like bell peppers and onions.

What kind of chicken is best to use?

Cooked, shredded or chopped chicken breast works best for even heating and texture.

Can I prepare this quesadilla in advance?

It’s best served fresh, but you can assemble and refrigerate it for a few hours before cooking.

How do I prevent the tortilla from burning?

Use medium to medium-high heat and watch closely, flipping as soon as the cheese melts and the tortilla is golden.

Can I use a corn tortilla instead of flour?

Yes, but flour tortillas hold fillings better and are easier to fold without breaking.

Is ranch dressing necessary or can I skip it?

You can skip it or substitute with sour cream or blue cheese dressing for a different flavor.