I love chicken quesadillas, and a bit of spicy buffalo sauce makes them even better! These buffalo chicken quesadillas come together in 20 minutes or less, use super simple ingredients, and taste too good to be true. I use less hot sauce when making them for my kids, but if you’re a fan of all things spicy, feel free to add even more hot sauce to the mix!
What’s in This Buffalo Chicken Quesadillas Recipe?
Don’t worry; you won’t have to run out and buy a ton of groceries to make these delicious quesadillas. I’ve kept the ingredient list short and sweet!
Hot Sauce: Use your favorite brand of hot sauce – mine is Frank’s RedHot. Butter: Combine salted butter with the buffalo sauce to make a creamy, tangy sauce with just the right amount of heat. Spices: Season the quesadillas with garlic powder, salt, and pepper for added flavor. Olive Oil: Helps to brown the chicken and turns the quesadillas a nice golden color. Chicken: Boneless, skinless chicken breasts chopped into bite-sized pieces work best for this recipe. Ranch Dressing: Adds a cool and creamy element to the buffalo chicken filling. Tortillas: Use large flour tortillas for that classic quesadilla texture. Cheese: A shredded Mexican cheese blend melts perfectly and holds the quesadillas together. For Serving: I always top my creamy buffalo chicken quesadillas with sour cream and fresh cilantro!
How to Store and Reheat
Nothing beats these buffalo chicken quesadillas fresh off the stove, but they can be stored in an airtight container in the fridge for 3 days. To reheat, use a skillet or griddle on medium heat and cook until heated, about 3 minutes per side. You can also store the filling separately from the tortillas, assemble, and heat through – perfect for next-day lunches!
Notes and Tips
Use a cast iron skillet if you don’t have a grill pan available. Add more hot sauce if you like spicy food, or use less if you prefer a milder flavor. Don’t overcrowd the skillet when cooking the quesadillas! Too many in the pan at once will stop the tortillas from getting crispy. Feel free to buy ready-made buffalo sauce instead of making your own. You won’t need the hot sauce, butter, or garlic powder if you do!
How to Make Buffalo Chicken Quesadillas Step by Step
Make the Sauce: Mix together 1 cup of buffalo sauce (Franks RedHot), 1/2 cup unsalted butter, and 1/8 teaspoon of garlic powder in a small saucepan. Let the sauce simmer for about 1 minute, then remove it from the heat. Set the pan to one side for now. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of chicken breasts (cut into bite-sized pieces) and cook until golden brown. No pink should remain in the chicken. Mix in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup of the previously prepared buffalo sauce mix, and 2 tablespoons of ranch dressing. Assemble the Quesadillas: Add a quarter of the chicken mixture to one-half of a tortilla, then sprinkle with 1/4 cup shredded Mexican cheese. Fold the tortilla in half. Cook the Quesadillas: Brush a grill pan with olive oil and heat over medium heat. Add the folded quesadilla to the pan and cook for 2-3 minutes, or until the cheese is melted and the tortilla is golden. Flip it over and cook for a further 1-2 minutes. Serve: Serve hot with the buffalo sauce/butter mixture and some sour cream. Top with fresh cilantro, if desired.
More Buffalo Chicken Recipes We Love
Buffalo Chicken Enchiladas Buffalo Chicken Pinwheels Grilled Buffalo Chicken Buffalo Chicken Tenders Stuffed Buffalo Chicken Buffalo Wings Recipe
