Quesadillas are a staple in quick and satisfying meals, but when you add buffalo chicken into the mix, you elevate the experience completely.
With minimal ingredients and maximum flavor, it’s easy to see why these quesadillas are trending everywhere!
Whether you’re feeding a hungry family, spicing up game day, or simply craving comfort food with a kick, this recipe brings all the bold flavors of buffalo wings wrapped in a golden, melty tortilla.
Let’s break down how to make them perfect every time.
Ingredients for Buffalo Chicken Quesadillas
Buffalo Chicken Quesadillas come together with just a handful of ingredients, most of which you may already have on hand. Here’s what you’ll need:
- Shredded cooked chicken – Rotisserie chicken, grilled, or leftover shredded chicken all work well.
- Buffalo sauce – Frank’s RedHot is the classic choice, but any buffalo-style hot sauce works.
- Cream cheese or ranch dressing – Adds a creamy texture and helps mellow the heat.
- Shredded cheese – Cheddar, mozzarella, Monterey Jack, or a Mexican blend all melt beautifully.
- Flour tortillas – Soft and pliable tortillas that crisp up perfectly when pan-fried.
- Optional add-ins – Chopped green onions, blue cheese crumbles, jalapeños, or diced celery for added texture and flavor.
How to Make Buffalo Chicken Quesadillas
This recipe is quick, simple, and highly adaptable. Follow these basic steps to make the perfect quesadilla.
- Prepare the filling:
In a bowl, mix shredded chicken with buffalo sauce and cream cheese or ranch dressing until well combined. - Heat the skillet:
Warm a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil if desired for extra crispiness. - Assemble the quesadillas:
Place a tortilla in the skillet, sprinkle cheese on one half, then spoon the buffalo chicken mixture over the cheese. Add extra cheese on top for maximum melt. - Fold and cook:
Fold the tortilla over and cook for 2–3 minutes per side, pressing gently with a spatula until golden brown and crispy. - Slice and serve:
Transfer to a cutting board, let it rest for a minute, then slice into wedges. Serve warm with your favorite dipping sauces.
Tips for the Best Quesadillas
Want that perfect golden crunch with gooey filling? Here are a few key tips:
- Use pre-cooked chicken to cut prep time dramatically.
- Don’t overfill—too much filling makes flipping and sealing difficult.
- Cook on medium heat to allow the cheese to melt before the tortilla gets too brown.
- Use a pizza cutter for quick, clean slices.
- Add a little oil or butter to the pan for an extra crispy finish.
Serving Suggestions & Dipping Sauces
Buffalo Chicken Quesadillas are bold enough to stand alone, but they shine even brighter with tasty sides and dips.
- Classic ranch or blue cheese dressing for dipping
- Celery and carrot sticks to balance the heat
- Green salad or coleslaw for a light contrast
- Sweet potato fries, tortilla chips, or corn salad for a complete meal
Recipe Variations to Try
Looking to put a twist on the classic? These variations add creativity and flair:
- Buffalo Chicken and Bacon Quesadillas – Add cooked bacon bits to the filling.
- Spicy Veggie Buffalo Quesadillas – Use buffalo roasted cauliflower or jackfruit for a vegetarian version.
- Buffalo Chicken Quesadilla Bites – Make mini quesadillas using street taco-size tortillas for parties.
- Air Fryer Buffalo Chicken Quesadillas – Cook in an air fryer for an even crispier finish.
- Low-carb or gluten-free versions – Use low-carb tortillas or gluten-free wraps as needed.
How to Store, Reheat & Meal Prep
Buffalo Chicken Quesadillas are great for leftovers and meal prep. Here’s how to handle them:
- Storage:
Let quesadillas cool completely and store in an airtight container in the refrigerator for up to 3 days. - Reheating:
For best texture, reheat in a skillet or air fryer. Microwave if you’re short on time, though it may soften the tortilla. - Freezing:
Assemble but don’t cook the quesadillas. Wrap in foil and freeze. Cook from frozen on a skillet or in an air fryer. - Meal prep tip:
Make a large batch of the buffalo chicken filling and refrigerate for quick lunches or dinners throughout the week.
Recipe FAQ’s
Can I bake these instead of pan-frying?
Yes. Place assembled quesadillas on a baking sheet and bake at 425°F (220°C) for 8–10 minutes, flipping halfway through.
Can I make these in the air fryer?
Yes, air fry at 375°F (190°C) for 6–8 minutes, flipping once, until crispy and golden.
How do I prevent the filling from falling out?
Don’t overfill, and be sure to press the quesadilla gently with a spatula while cooking to seal it well.
Buffalo Chicken Quesadillas Recipe
Ingredients
- 2 cups shredded cooked chicken
- ⅓ cup buffalo sauce like Frank’s RedHot
- ¼ cup cream cheese or ranch dressing
- 1 ½ cups shredded cheese cheddar, mozzarella, or blend
- 4 large flour tortillas
- 1 tablespoon butter or oil for cooking
Optional:
- 2 tablespoons chopped green onions, blue cheese crumbles, or jalapeños
Instructions
Prepare the filling:
- In a bowl, mix shredded chicken with buffalo sauce and cream cheese or ranch dressing until well combined.
Heat the skillet:
- Warm a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil if desired for extra crispiness.
Assemble the quesadillas:
- Place a tortilla in the skillet, sprinkle cheese on one half, then spoon the buffalo chicken mixture over the cheese. Add extra cheese on top for maximum melt.
Fold and cook:
- Fold the tortilla over and cook for 2–3 minutes per side, pressing gently with a spatula until golden brown and crispy.
Slice and serve:
- Transfer to a cutting board, let it rest for a minute, then slice into wedges. Serve warm with your favorite dipping sauces.