Buffalo Chicken Quesadillas

When the craving for buffalo chicken hits, whip up a batch of these quesadillas in minutes with just a few simple ingredients.

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings quesadillas

Calories 474kcal

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)

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.

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.