Buffalo Chicken Quesadillas
Take your love for bold flavors to the next level with these irresistible Buffalo Chicken Quesadillas—a quick and easy recipe that packs a punch! Perfectly shredded chicken is coated in tangy Buffalo sauce, layered between crispy golden flour tortillas, and melted into gooey perfection with a blend of sharp cheddar and creamy mozzarella cheeses. Add a sprinkle of green onions for a pop of freshness and dip into ranch or blue cheese dressing for the ultimate crowd-pleaser. Ready in just 25 minutes, these quesadillas are ideal for game days, weeknight dinners, or satisfying your snack cravings. If you're looking for a fast, flavorful way to enjoy classic Buffalo chicken in handheld form, this dish is a must-try!
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 0.5 cup Buffalo sauce
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 4 Flour tortillas (large, 8-inch)
- 2 tablespoons Butter (optional, for cooking)
- 1 tablespoon Green onions (chopped, optional)
- 0.5 cup Ranch or blue cheese dressing (for dipping, optional)
Instructions
In a medium bowl, combine the shredded chicken and Buffalo sauce. Mix until the chicken is evenly coated.
Lay out two tortillas on a flat surface. Sprinkle 1/4 cup of cheddar cheese and 1/4 cup of mozzarella cheese evenly over each tortilla.
Spread half of the Buffalo chicken mixture over the cheese layer on each tortilla. If desired, sprinkle some chopped green onions on top.
Sprinkle another 1/4 cup of cheddar and 1/4 cup of mozzarella cheese over the chicken on each tortilla, then place another tortilla on top to create a sandwich.
Heat a large non-stick skillet or griddle over medium heat. Melt 1 tablespoon of butter, if using, to lightly grease the pan.
Carefully place one quesadilla into the skillet. Cook for 3–4 minutes, or until the bottom tortilla is golden brown and the cheese begins to melt.
Using a wide spatula, gently flip the quesadilla. Cook for another 3–4 minutes on the other side, or until golden brown and the cheese is fully melted.
Remove the cooked quesadilla from the skillet and repeat the process with the second quesadilla, adding more butter to the pan if needed.
Allow the quesadillas to cool for 1–2 minutes before slicing them into wedges. Serve hot with ranch or blue cheese dressing for dipping, if desired.
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 7728 mg | 336% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1979 mg | 152% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
