I still remember the first time I discovered my love for buffalo chicken, and it wasn’t at a fancy restaurant or during some big family gathering, but rather on a spontaneous weekend trip to upstate New York. My best friend and I had decided to escape the hustle of city life for a quiet retreat in the Finger Lakes. On our second day there, we stumbled upon a cozy roadside diner where they were known for their buffalo chicken dishes. Intrigued, I ordered their signature buffalo chicken sandwich, and from the first bite, I was hooked. The perfect balance of spicy, tangy buffalo sauce with tender, juicy chicken was an experience I knew I had to recreate in my kitchen.
Back home, I experimented with buffalo chicken in various forms—wings, sandwiches, salads—but the real winner was the buffalo chicken quesadilla. This dish became an instant favorite in my house. It’s the kind of recipe that brings people together, whether for a casual weeknight dinner or a game-day snack with friends. The crispy tortillas, the gooey melted cheese, and the punchy buffalo flavor are irresistible, and let’s not forget that cool, creamy sour cream dip that makes every bite even more enjoyable.
What I love most about these buffalo chicken quesadillas is how quick and easy they are to make, yet they taste like you’ve spent hours in the kitchen. Using rotisserie chicken cuts down on prep time, so you can have this satisfying meal on the table in just 25 minutes. The best part is, you can customize the spice level to your liking, making it perfect for everyone in the family.
This recipe always takes me back to that unforgettable diner experience, but now it’s become a go-to meal in our home that everyone looks forward to. Whether you’re cooking for family or hosting friends, these buffalo chicken quesadillas are sure to be a hit. I hope this recipe brings as much warmth and joy to your table as it has to mine.
Making Buffalo Chicken Quesadillas
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Ingredients
- 2 tablespoons ranch dressing
- 1/4 cup sour cream (for dipping)
- 1/2 cup buffalo wing sauce
- 2 cups rotisserie chicken, shredded
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 flour tortillas (10 inches)
- 2 teaspoons canola oil
- 2 cups shredded Mexican cheese blend (8 ounces)
- 1/8 cup chopped cilantro (optional)
Directions
- Heat a large skillet over medium heat. In a separate bowl, mix together the shredded chicken, buffalo wing sauce, ranch dressing, cheese, salt, pepper, and cilantro (if using).
- Lightly coat the pan with canola oil and place one tortilla flat in the skillet. Add a quarter of the chicken mixture onto one side of the tortilla and fold it in half, creating a crescent shape.
- Cook the quesadilla for about 2 minutes on one side, then flip it over and cook for another 2 minutes until both sides are golden brown and crispy.
- Repeat the process with the remaining tortillas and filling.
- Once all quesadillas are done, cut each into four slices.
- Mix the sour cream in a small bowl and garnish with cilantro if desired. Serve warm with the sour cream dip on the side.
Storing Suggestion
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to keep them crispy. Avoid microwaving as this may make the quesadillas soggy.
Cooking Tips
For extra flavor, try adding a dash of garlic powder or smoked paprika to the chicken mixture. You can also switch up the cheese blend by using cheddar, Monterey Jack, or mozzarella for a different twist.
Serving Suggestions
Serve these quesadillas with a side of guacamole, salsa, or fresh pico de gallo. They pair well with a refreshing drink like iced tea or a cold beer.
Ingredient Substitutions
If you prefer a milder flavor, use a barbecue sauce instead of buffalo wing sauce. For a healthier option, swap out the flour tortillas for whole wheat or low-carb tortillas.
Seasonal Variations
In the summer, add grilled vegetables like bell peppers or zucchini to the quesadilla filling. In the colder months, roasted sweet potatoes or butternut squash make great additions for a seasonal twist.
Allergen Information
This recipe contains dairy from the cheese and ranch dressing, as well as gluten from the flour tortillas. For a dairy-free option, use vegan cheese and ranch dressing. Gluten-free tortillas can be used as a substitute for those with gluten sensitivities.
FAQ:
Can I make these quesadillas ahead of time?
Yes, you can prepare the chicken mixture and assemble the quesadillas ahead of time. Store them in the fridge and cook them fresh when ready to serve.
What can I use instead of rotisserie chicken?
Shredded cooked chicken breasts or thighs work just as well in this recipe. You can also use leftover grilled or roasted chicken.
How can I make this recipe spicier?
For more heat, add a few dashes of hot sauce to the buffalo wing sauce or sprinkle in some red pepper flakes into the chicken mixture.
Can I freeze leftover quesadillas?
Yes, wrap the cooked quesadillas individually in plastic wrap or foil and store them in the freezer for up to 2 months. Reheat in an oven or skillet for best results.
What type of cheese works best?
A Mexican cheese blend with cheddar, Monterey Jack, and asadero is ideal. You can also try using a blend of cheddar and mozzarella for a creamier texture.
Can I use another type of dressing instead of ranch?
If you’re not a fan of ranch, you can substitute it with blue cheese dressing for a tangier flavor.
Buffalo Chicken Quesadillas
Ingredients
- 2 tablespoons ranch dressing
- 1/4 cup sour cream for dipping
- 1/2 cup buffalo wing sauce
- 2 cups rotisserie chicken shredded
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 flour tortillas 10 inches
- 2 teaspoons canola oil
- 2 cups shredded Mexican cheese blend 8 ounces
- 1/8 cup chopped cilantro optional
Instructions
- Start by heating a skillet over medium heat. In a small bowl, combine the shredded chicken, buffalo sauce, ranch dressing, Mexican cheese, salt, pepper, and cilantro.
- Lightly grease the pan with canola oil. Place one tortilla on the pan, then spoon a quarter of the chicken mixture onto half of the tortilla. Fold the tortilla over to create a half-moon shape.
- Cook the quesadilla for about 2 minutes on one side, then flip it and cook for an additional 2 minutes, or until both sides are golden brown. Repeat with the remaining tortillas and filling.
- Once all the quesadillas are cooked, cut each into four pieces, giving you 16 slices in total.
- In a small bowl, stir the sour cream and sprinkle with a bit of cilantro if desired. Serve the quesadillas hot with the sour cream dip on the side. Enjoy your meal!
