When the craving for buffalo chicken hits, whip up a batch of these quesadillas in minutes with just a few simple ingredients. Shredded chicken breast is smothered in buffalo sauce and piled into tortillas with blue and shredded cheese. So easy and so delicious!
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Whether you are enjoying these as a fun party appetizer or serving them as a main meal, these buffalo chicken quesadillas are a real crowd pleaser!
Buffalo chicken is one of my favorite things, whether it comes in the form of wings or sandwiches, I'm there! Let me tell you, pop it in some tortillas, and fry til crispy and you will be in one hell of a good place!
Spicy, tangy and cheesy, what's not to love?!
Be sure to check out my Ground Beef Quesadillas and Chicken Poblano Peppers too!
Why you will love this recipe!
- Simple ingredients: You don't need a long list of ingredients to make these buffalo quesadillas. Some chicken, cheese, sauce and tortillas and you are good to go!
- Quick and easy: It really doesn't take much effort to make a big batch of these. Perfect for when you want something indulgent and delicious with minimal effort.
Ingredients
- Chicken: You can either quickly cook up a couple of chicken breasts in the oven and shred them, or use leftover roast or rotisserie chicken. I used my buttermilk roasted chicken for this recipe and it worked a treat!
- Buffalo Sauce: I have a serious addiction for Frank's Wing Sauce, but you can use your favorite brand.
- Tortillas: Flour tortillas are best to use for quesadillas as they are more pliable than corn.
- Cheese: I use a mix of blue and shredded cheese. I used a taco blend of shredded cheese, but cheddar or mozzarella will work well. For the blue cheese I used a Danish blue, use a gorgonzola for a milder flavor, or stilton for a stonger one.
How to make buffalo chicken quesadillas
Be sure to scroll down for the full recipe!
- Add the tortilla to a hot skillet and sprinkle over shredded cheese on half (photo 1).
- Add the shredded buffalo chicken and blue cheese (photo 2).
- Top with a little more shredded cheese and fold in half (photo 3).
- Once browned, flip and cook the crisp up the other side (photo 4).
Recipe Variations
These buffalo chicken quesadillas are pretty delicious as they are, but you can easily add in some ingredients to suit your tastes. Feel free to add in some sliced green onions, or a sprinkle of cilantro or parsley for freshness.
Serving Suggestions
Cheesy quesadillas should always be served with some kind of dip, in my humble opinion. Try them with:
Frequently Asked Questions
These buffalo chicken quesadillas are best served as soon as they are cooked so that the tortillas are nice and crispy and the cheese is gooey. You can make the shredded buffalo chicken ahead of time and keep it covered in the fridge for 3 to 4 days.
Definitely oil. Butter can burn easily, so stick to just oil. Use a neutral oil like canola or vegetable to lightly coat the pan before cooking.
If you do have leftovers, you can reheat them in the oven at 350F for 10 minutes to warm them through. It's definitely best to enjoy them as soon as they are ready through. If cooking several batches, just keep them in a warm oven til they are all cooked.
Recipe Notes and Tips
- Note the measurements are rough. If you want to add more or less shredded or blue cheese, then feel free!
- Reduce the cooking time by using leftover roasted chicken, pre shredded chicken breast or rotisserie chicken.
- Don't over do the fillings or they'll be too heavy and tricky to eat.
- Keep the pan oiled between the quesadillas. Tortillas will absorb a lot of oil, so you don't need much for each one, just enough to lightly coat the bottom of the skillet.
- Don't cook on a high heat. The tortillas can burn quickly and the cheese won't melt. Cook on a medium heat for a couple of minutes on each side.
More Buffalo Recipes
- Buffalo Chicken Stuffed Shells
- Shredded Buffalo Chicken Sandwich
- Pineapple & Buffalo Pork Meatballs
- Buffalo Chicken Lettuce Wraps
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Buffalo Chicken Quesadillas
Ingredients
- 2 boneless, skinless chicken breasts (about 2½ cups shredded chicken breast)
- salt and pepper
- ¼ cup buffalo sauce (4 tablespoons)
- oil
- 4 flour tortillas
- 2 cups shredded cheese - I used a taco blend, but cheddar or mozzarella will work well. (170g)
- ¾ cup blue cheese (120g)
Instructions
- Season the chicken breasts with salt and pepper and oven bake at 350F of 15 to 20 minutes til cooked through.
- In a large bowl, shred the chicken with two forks and mix in the buffalo sauce til well coated.
- Heat about a tablespoon of oil in a large skillet on a medium heat.
- Once hot, add the tortilla to the skillet and sprinkle over a quarter of the shredded cheese to half of the tortilla, leaving a little room at the edges.
- Spoon over a quarter of the buffalo chicken and a quarter of the crumbled blue cheese.
- Sprinkle over a little bit more shredded cheese, then with a spatula, flip the empty half of the tortilla over and press down.
- Cook for a couple of minutes, till the bottom of the tortilla is browned and crispy, then flip it over and cook for another couple of minutes til both sides are done.
- Repeat with the other tortillas.
Notes
- Note the measurements are rough. If you want to add more or less shredded or blue cheese, then feel free!
- Reduce the cooking time by using leftover roasted chicken, pre shredded chicken breast or rotisserie chicken.
- Don't over do the fillings or they'll be too heavy and tricky to eat.
- Keep the pan oiled between the quesadillas. Tortillas will absorb a lot of oil, so you don't need much for each one, just enough to lightly coat the bottom of the skillet.
- Don't cook on a high heat. The tortillas can burn quickly and the cheese won't melt. Cook on a medium heat for a couple of minutes on each side.
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