Buffalo Chicken Cheesy Quesadilla (Print Version)

Spicy, cheesy quesadilla with buffalo chicken and tangy ranch, perfect for a quick flavorful meal.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 5 tablespoons buffalo wing sauce (mild or hot, to taste)

→ Cheese

03 - 1 1/2 cups shredded Monterey Jack cheese
04 - 1 cup shredded cheddar cheese

→ Tortillas

05 - 4 large flour tortillas (10-inch diameter)

→ Extras

06 - 1/4 cup finely chopped red onion
07 - 2 tablespoons chopped fresh cilantro (optional)
08 - 1/4 cup ranch or blue cheese dressing, plus more for serving
09 - Nonstick cooking spray or 1 tablespoon butter for cooking

# How to Make It:

01 - In a medium bowl, toss the shredded chicken with buffalo wing sauce until well coated.
02 - Lay out tortillas; on half of each, layer Monterey Jack and cheddar cheese, buffalo chicken, red onion, and cilantro if using. Drizzle lightly with ranch or blue cheese dressing, top with additional cheese, then fold the tortilla to enclose the filling.
03 - Heat a large nonstick skillet over medium heat and lightly coat with cooking spray or melt butter.
04 - Place filled tortillas in the skillet (in batches if necessary). Cook 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
05 - Remove from skillet, let rest for 1 minute, then slice into wedges. Serve warm with extra ranch or blue cheese dressing.

# Additional Tips::

01 -
  • They come together in under thirty minutes, which means you can make them while your guests are still arriving.
  • The combination of creamy cheese, spicy buffalo sauce, and cool ranch creates this perfect flavor balance that keeps you coming back for wedges.
  • One skillet, minimal cleanup, maximum impressed people—honestly the best ratio.
02 -
  • Don't skip the resting minute after cooking—those wedges will hold together so much better, and you won't burn your mouth on molten cheese.
  • Medium heat is your friend here because high heat burns the outside before the inside melts, which I learned the frustrating way my first attempt.
03 -
  • Press down gently with your spatula while cooking—this helps the cheese melt into the tortilla rather than just sliding around inside.
  • If you're making more than two at once, keep the finished ones on a warm plate loosely covered with foil while you finish the batch, and everything stays better together.
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