Buffalo Chicken Quesadillas
Buffalo chicken quesadilla recipe has all that you love about buffalo flavor with tons of cheese and tender chicken. Get dinner on the table in minutes.
Servings: 6
Cost: $17.68, $2.95 per Serving
Ingredients
- 3 cups cooked chicken shredded
- ½ cup buffalo sauce
- 2 Tablespoons ranch dressing
- ½ teaspoon Salt
- ½ teaspoon black pepper
- 2 cups colby jack cheese (shredded)
- 4 large Flour Tortillas (burrito size)
- 2 Tablespoons Butter (divided)
Instructions
- In a large mixing bowl, stir together the shredded chicken, buffalo sauce, ranch dressing, salt, and pepper.
- Layer one half of each tortilla with cheese, the chicken mixture, and more cheese. Fold the tortillas in half.
- Heat a large skillet or griddle over medium-high heat. Melt half of the butter in the skillet.
- Place half of the prepared quesadillas in the skillet and cook for 1–2 minutes per side, until golden brown and the cheese is fully melted.
- Melt the remaining butter in the skillet and cook the remaining quesadillas for 1–2 minutes per side.
- Let the quesadillas cool slightly, then cut each into approximately 4 pieces and serve with your favorite dipping sauce.
Video
Notes
The ranch flavor is subtle in this recipe, so add more if you want a stronger ranch flavor.
You can use Mexican shredded Cheese blend instead of the Colby Jack Cheese if you prefer. I prefer to shred my own cheese as it melts more smoothly for these quesadillas.
If you like green onions, you can consider dicing 2 and mixing it into the chicken mixture before assembling the quesadillas.
Watch the quesadillas quickly as they are cooking because they can brown easily.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 405kcal | Carbohydrates: 11g | Protein: 34g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1347mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 571IU | Calcium: 344mg | Iron: 2mg
