Cheesy Buffalo Chicken Quesadillas
A crispy and savory dish featuring tender shredded chicken and zesty buffalo sauce, all enveloped in melted cheese - perfect for family gatherings.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use well-drained, cooked chicken to prevent sogginess.
- 1/2 cup buffalo sauce Adjust the quantity based on spice preference.
- 1 cup shredded cheese (cheddar or mozzarella) Pepper Jack can be used for an extra kick.
- 4 large flour tortillas
- 1 tablespoon olive oil
Optional toppings
- sour cream For serving.
- green onions For serving.
- ranch dressing For serving.
Instructions
Preparation
- In a medium mixing bowl, combine your shredded chicken with the buffalo sauce. Stir until the chicken is fully coated.
Assembly
- Lay out one flour tortilla on a clean surface. On one half of the tortilla, place a portion of the buffalo chicken mixture, followed by a generous sprinkle of shredded cheese.
Cooking
- Carefully fold the tortilla in half to cover the filling. In a large skillet, heat the olive oil over medium heat. Once hot, place the folded quesadilla into the skillet.
- Cook for 3-4 minutes on one side until golden brown, then flip and cook the other side for an additional 3-4 minutes.
- The cheese should be melted, and the tortilla crispy.
Serving
- Remove quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve with your favorite toppings like sour cream, green onions, or ranch dressing.
Notes
Store leftovers in an airtight container in the fridge for about 3 days. For optimal taste, reheat in a skillet over medium heat. To freeze, wrap tightly before placing in a freezer bag, where they should last for up to 2 months.