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
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