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!
Quesadillas are one of my favorite foods, as a matter of fact it’s usually what I order when I go for lunch with friends, I just love a good quesadilla. I also love a good Buffalo wing so when you put the two together, I’m in heaven! However, I never find them crispy enough.
I’ve perfected the best crisp technique, which includes grilling in the summer and baking in the colder months. Believe me when I say that you’re going to love the heat of this dish, with oozing sauce and gooey cheese, all sandwiched between some perfectly crunchy tortilla. Delish!
What Are Quesadillas?
If you’re unfamiliar with this little hand held entree then you’re about to be. Quesadillas are a traditionally Mexican dish, stuffed full of cheese and occasionally some meat and veggies. I’ve Americanized them for this recipe today, they say innovation is the sincerest form of flattery don’t they?
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Oil – Olive oil is used to brown our chicken.
- Sauce – I used Frank’s Buffalo wing sauce today, it adds the perfect tang and hit of heat to our dish.
- Chicken – Breast skinless and boneless cut into small pieces.
- Tortillas – 4 large tortillas, either flour or corn whichever you’d prefer.
- Cheese – Crumbled blue cheese to really get that buffalo chicken flavor. We’re also using a Mexican Cheese blend to achieve that crave-able cheese pull. Yum!
- Sour cream – Totally optional but completely delicious, just dollop will do.
How To Make Buffalo Chicken Quesadillas
- Preheat the oven: To 425 F degrees.
- Brown the chicken: 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.
- Assemble the quesadillas: Take a large tortilla and add about 1/4 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.
- Bake the quesadillas: 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.
- Finish the dish: Remove the quesadillas from the oven, cut in half and serve with sour cream or additional buffalo wing sauce.
What Else Can I Use In Chicken Quesadillas?
This dish is nice and flexible, perfect for mixing and matching any veggies you’re trying to sneak into a weeknight dinner.
| Veggies | Cheese |
|---|---|
| Onion | Mozzarella |
| Bell pepper | Brie |
| Carrots | Gouda |
| Corn | Asiago |
| Beans | |
| Zucchini |
What To Serve With Quesadillas
These can be a meal all on their own, believe me I’ve tested it out! But if you’d like to turn these hand held treats into a weeknight spread, I’ve got the perfect accompaniments for you:
- Black Bean Corn and Avocado Salad
- Summer Salad With Herbed Ricotta And Balsamic Vinaigrette
- Polenta
- Mexican Street Corn Salad
- Italian Roasted Mushrooms And Veggies
- Avocado Tomato Salad
Leftovers
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.
More Yummy Quesadillas To Try:
- Grilled Vegetable Quesadillas
- Pizzadillas
- Shrimp Fiesta Quesadillas
- Breakfast Quesadillas
- Chimichurri Steak Quesadillas
- Enchilada Chicken Quesadillas
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Buffalo Chicken Quesadillas
Equipment
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breasts boneless and skinless, cut into small pieces (about 2 breasts)
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 cup Buffalo wing sauce such as Frank's
- 4 large tortillas
- 1/2 cup blue cheese crumbled
- 2 cups Mexican blend cheese shredded (or more)
- sour cream optional
Instructions
- Preheat your oven to 425 F degrees.
- 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 1/4 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
Recipe Notes
- 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
