10-Minute Crispy Lunch (Great for Leftover Rotisserie Chicken)

I had leftover rotisserie chicken sitting in my fridge on a Tuesday, and my coworker texted asking if I could bring lunch to the office. I grabbed a tortilla, some cheese, buffalo sauce, and made a quesadilla in my kitchen. He took one bite and asked where I ordered from. I told him I made it in ten minutes at home. This Buffalo Chicken Quesadilla became my go-to lunch hack.

This crispy, cheesy, spicy quesadilla is the ultimate lazy dinners move for lunch or quick dinner. No fancy technique required. Just layer, cook, and serve. Pair it with my cottage cheese buffalo chicken dip for a complete meal, or serve alongside my air fryer buffalo cauliflower for a lighter side.

Why This Quesadilla Wins

I make this at least twice a week now, and here is why it is unstoppable.

Ten Minutes Flat: From hungry to eating in under 10 minutes. This is peak lazy dinners energy.
Uses Leftovers: Perfect way to use rotisserie chicken, canned chicken, or any leftover cooked chicken.
Crispy and Cheesy: The skillet creates that golden, crispy exterior while keeping the inside melted and gooey.
Customizable: Swap filling ingredients based on what you have on hand.
Portable: Cut into wedges and wrap in foil for lunch, picnics, or on-the-go eating.

The Quesadilla Filling Ingredients

This recipe is built on simplicity and bold flavors.

The Chicken Base
Any cooked chicken works. Rotisserie chicken is fastest, but canned, shredded, or leftover cooked chicken are perfect alternatives.

The Buffalo Sauce
Frank’s RedHot Original sauce mixed with a small amount of butter creates that iconic franks red hot buffalo chicken flavor coating every bite.

The Cheese Foundation
Shredded cheddar and mozzarella create the perfect melty, stretchy texture. Mix them for the best results.

The Blue Cheese Element
Blue cheese crumbles add that sophisticated tang. Not traditional, but it elevates the quesadilla completely.

The Fresh Additions
Sliced green onions and jalapeños add freshness and a slight kick. These are optional but highly recommended.

The Tortilla Vessel
Large flour tortillas are the wrapper. They need to be large enough to hold filling without tearing.

How to Make It: Ten Minute Timeline

This quesadilla comes together faster than ordering takeout.

Step 1: Prepare the Filling
In a small bowl, combine shredded cooked chicken with Frank’s RedHot sauce. Mix until the chicken is coated evenly in the sauce.

Step 2: Lay Out the Tortilla
Place a large flour tortilla on a clean cutting board or directly on your counter.

Step 3: Add the Filling
On one half of the tortilla, layer the buffalo chicken, shredded cheddar, mozzarella, blue cheese crumbles, green onions, and jalapeños if using.

Step 4: Fold in Half
Fold the tortilla in half, pressing gently so the filling stays contained.

Step 5: Heat the Skillet
Heat a large skillet or griddle over medium-high heat. Add a small amount of butter.

Step 6: Cook the Quesadilla
Place the folded quesadilla in the hot skillet. Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully.

Step 7: Cook the Other Side
Cook the second side for another 3-4 minutes until golden brown and the cheese is completely melted inside.

Step 8: Cut and Serve
Remove from the skillet and let cool for 1-2 minutes. Cut into wedges using a sharp knife or pizza cutter. Serve immediately with ranch dressing, sour cream, or extra buffalo sauce for dipping.

Easy Ways to Customize Your Quesadilla

This base recipe is incredibly flexible.

Make It Spicier
Use extra-hot Frank’s RedHot sauce or add more jalapeños to the filling.

Make It Milder
Use less hot sauce and add more blue cheese for a more subtle flavor profile.

Add More Vegetables
Mix in diced bell peppers, tomatoes, celery, or onions into the filling.

Make It Extra Cheesy
Add a third cheese to the mix pepper jack, gouda, or smoked cheddar for extra richness.

Add Bacon
Layer cooked bacon crumbles into the filling for smoky, salty depth.

Try a Different Protein
Use ground cooked turkey, shredded pork, or ground beef instead of chicken.

Go Full Buffalo
Add small pieces of buffalo wing meat into the filling for authentic buffalo experience.

Party Planning with These Quesadillas

These quesadillas are perfect as a main dish or cut into wedges as appetizers. Serve them alongside my buffalo chicken casserole for a complete meal spread, or combine with my buffalo chicken sandwiches for variety.

For dipping options, serve with my cottage cheese dip and air fryer cauliflower for a complete buffalo chicken experience.

Pro Tips for Quesadilla Perfection

Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that prevent smooth melting. Shred from a block if possible.
Do Not Overfill: Too much filling causes the tortilla to tear and the quesadilla to burst. Use about 1/2 cup filling per quesadilla.
Medium-High Heat: Too low and it will not crisp; too high and it will burn before the cheese melts. Medium-high is the sweet spot.
Butter for Flavor: Butter creates better browning and flavor than oil. Use about 1 tablespoon per quesadilla.
Patient Flipping: Let the first side cook completely before flipping. Rushing causes the filling to fall out.
Sharp Knife for Cutting: A sharp knife or pizza cutter prevents squishing the quesadilla when cutting.
Cool for One Minute: This allows the cheese to set slightly, making it easier to cut without the filling escaping.
Make Ahead: Assemble quesadillas completely, wrap in plastic, and refrigerate for up to 2 hours. Cook when ready.
Storage: Keep leftover quesadilla wedges in the fridge for up to 2 days. Reheat in a skillet over medium heat.
Serve with Dips: Ranch dressing, sour cream, guacamole, and extra buffalo sauce are all perfect accompaniments.

The Quesadilla That Changed Everything

This Buffalo Chicken Quesadilla is proof that restaurant-quality food can be made at home in 10 minutes. Crispy, cheesy, saucy, and loaded with protein it tastes like indulgence but comes together faster than you can order delivery.

Whether you are making lunch for one or feeding a crowd, these quesadillas deliver. Make them once, and you will make them again and again.

Buffalo Chicken Quesadilla | 10-Minute Crispy Lunch (Great for Leftover Rotisserie Chicken)

Author: danyrecipes
Total Time: 13 mins
Yield: 2 Quesadillas

Print Recipe

Description

Quick buffalo chicken quesadilla ready in 10 minutes! Crispy, cheesy, and perfect for using leftover rotisserie chicken. Great for lunch, dinner, or appetizers.

Ingredients

2 large flour tortillas
2 cups shredded cooked chicken (rotisserie, canned, or leftover)
1/3 cup Frank’s RedHot Original Sauce
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup blue cheese crumbles
1/4 cup sliced green onions
2–3 fresh jalapeños, sliced (optional)
2 tbsp butter (for cooking)
Salt and pepper to taste
Ranch dressing for serving
Sour cream for serving
Extra buffalo sauce for dipping

Cook Mode Prevent your screen from going dark

Instructions

Prepare Filling: In a small bowl, combine shredded cooked chicken with Frank’s RedHot sauce. Mix until the chicken is evenly coated.
Lay Out Tortilla: Place a large flour tortilla on a clean cutting board or counter.
Add Filling: On one half of the tortilla, layer the buffalo chicken, shredded cheddar, mozzarella, blue cheese crumbles, green onions, and jalapeños if using.
Fold in Half: Fold the tortilla in half, pressing gently so the filling stays contained.
Heat Skillet: Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon butter.
Cook First Side: Place the folded quesadilla in the hot skillet. Cook for 3-4 minutes until the bottom is golden brown and crispy.
Flip and Cook Second Side: Carefully flip the quesadilla. Cook for another 3-4 minutes until golden brown and the cheese is completely melted inside.
Cut and Serve: Remove from skillet and let cool for 1-2 minutes. Cut into wedges using a sharp knife or pizza cutter. Serve immediately with ranch dressing, sour cream, or extra buffalo sauce for dipping.

Notes

Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents. Shred from a block for smoother melting.

Do Not Overfill: Use about 1/2 cup filling per quesadilla to prevent tearing and bursting.

Medium-High Heat: Too low prevents crisping; too high burns the tortilla before cheese melts. Find the sweet spot.

Butter Over Oil: Butter creates better browning and flavor than oil.

Patient Flipping: Let the first side cook completely before flipping to prevent filling from escaping.

Sharp Knife: Use a sharp knife or pizza cutter to prevent squishing when cutting.

Cool Briefly: One minute cooling allows cheese to set, making cutting easier.

Make Ahead: Assemble completely, wrap in plastic, and refrigerate for up to 2 hours before cooking.

Storage: Keep leftover wedges in fridge for up to 2 days. Reheat in a skillet over medium heat.

Prep Time: 5 mins
Cook Time: 8 mins
Category: Lunch, Main Course, Quick Meals
Method: Skillet
Cuisine: Mexican-American

Nutrition

Serving Size: 1 quesadilla
Calories: 520
Sugar: 1g
Sodium: 880mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 38g
Cholesterol: 125mg