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side view shot of a stack of buffalo chicken quesadillas on a plate
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4.62 from 18 votes

Buffalo Chicken Quesadillas

These Buffalo Chicken Quesadillas will give you the bold flavors of buffalo chicken wings with gooey melted cheese, all packed in a quesadilla! Quick and simple recipe for the best and most delicious quesadillas!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: buffalo chicken quesadillas, chicken quesadillas
Servings: 4
Calories: 542kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken breasts boneless and skinless, cut into small pieces (about 2 breasts)
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • ¼ cup Buffalo wing sauce such as Frank's
  • 4 large tortillas
  • ½ cup blue cheese crumbled
  • 2 cups Mexican blend cheese shredded (or more)
  • sour cream optional
US Customary - Metric

Instructions

  • Preheat your oven to 425°F.
  • Heat the olive oil into a skillet then add the chicken pieces, season with salt and pepper and cook for about 5 minutes on all sides until chicken is no longer pink. 
  • Transfer the chicken to a bowl, add the Buffalo wing sauce and toss well.
  • Take a large tortilla and add about ¼ of the chicken and spread it over half of the tortilla. Sprinkle with a couple tbsp of the blue cheese and about 1/2 cup of the Mexican blend cheese. Fold in half and press down gently. Repeat with the remaining ingredients.
  • Place the quesadillas on a baking sheet and place the baking sheet in the oven. Bake for about 8 to 10 minutes, turning them over half way through if necessary. With my oven they crisped up on the bottom as well so I didn't need to flip them over, but all ovens are different.
  • Remove the quesadillas from the oven, cut in half and serve with sour cream or additional buffalo wing sauce.

Video

Notes

  1. Alternatively, you could grill the quesadillas or use a panini maker or even cook them in a skillet. If you're using a skillet, spray the bottom of the skillet with cooking spray, then place the quesadilla and cook on both sides until golden brown, about 3 minutes per side.
  2. Store in an airtight container in the fridge for up to 3 days be sure to reheat on the stove if you want to prevent the tortillas from getting soggy. If you’d rather freeze the quesadillas be sure to wrap each quesadilla individually in parchment paper and freeze for up to 4 months.

Nutrition

Serving: 1serving | Calories: 542kcal | Carbohydrates: 17g | Protein: 43g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 1568mg | Potassium: 556mg | Fiber: 1g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 496mg | Iron: 2mg