This absolutely delicious Buffalo Chicken Quesadilla comes together in about 30 minutes and uses a skillet for a quick and easy weeknight dinner that your family will love!
Ingredient Breakdown
- 2 cups shredded rotisserie chicken, Use pre-cooked for convenience.
- 1/2 cup Buffalo wing sauce, Adjust to taste based on spice tolerance.
- 2 cups Colby-jack cheese, Can substitute with mozzarella or pepper jack.
- 4 large flour tortillas, Other alternatives: corn tortillas or lettuce leaves.
- 2 tablespoons butter, For a crispy exterior; olive oil can be used if necessary. Add IngredientAdd Ingredient GroupBulk Add Ingredients
Let’s Get Cooking!
- Heat Your Skillet: Start by heating a skillet over medium heat. While it’s warming up, grab your tortillas and butter.
- Butter the Tortilla: Spread a generous layer of butter on one side of a tortilla and place it buttered side down in the skillet. You’ll want to hear that lovely sizzle!
- Layer the Cheese: Sprinkle a layer of colby-jack cheese on the tortilla. You want enough to create a nice, cheesy barrier.
- Add Chicken and Sauce: Next, layer on some shredded rotisserie chicken and drizzle the Buffalo wing sauce over it. Just a little will do, but again, feel free to add more if you like it fiery!
- More Cheese: Top off your chicken with another layer of cheese (because who doesn’t like more cheese?).
- Add Another Tortilla: Place another tortilla on top and gently press down.
- Cook Until Golden: Let it cook until the bottom is golden brown, about 3-5 minutes. You’ll know it’s ready when the cheese is starting to melt.
- Flip and Finish: Carefully flip the quesadilla and cook the other side until it’s golden and the cheese is fully melted, about another 3-5 minutes.
- Cut and Serve: Remove from the skillet, cut into wedges, and serve hot with your favorite toppings!
I guarantee you’ll be greeted with smiles and full bellies when you serve these amazing quesadillas.
I even had a friend over last week who was skeptical about quesadillas, she ended up having two! If you’re looking for other fantastic ideas, if you loved this recipe, be sure to check out my Buffalo Chicken Mac and Cheese, my cheesy Pizza Quesadilla, or my Chicken Enchiladas!
Why This Buffalo Chicken Quesadilla Works
Quick & Easy
This recipe comes together in under 30 minutes, making it perfect for busy weeknights when you don’t have a lot of time to fuss in the kitchen.
Customizable
You can literally use whatever ingredients you have in your pantry or fridge. Got some leftover veggies? Toss them in! Want to use a different protein? Go for it! It’s versatile, so you can change it up every time.
Comfort Food
These quesadillas are loaded with tons of flavor, the spicy Buffalo sauce complemented by the creamy cheese is seriously divine.
Budget-Friendly
Using rotisserie chicken and everyday ingredients makes it a real budget-friendly meal.
Crowd-Pleaser
I can’t tell you how many bites I’ve seen my family take when I serve these up. They’re a hit with everyone, kids, adults, you name it!
Serving and Storage Tips
What to Serve With This
I recommend serving your quesadillas with some classic sides, like guacamole, sour cream, or a quick side salad. A little crunch against that warm, melty quesadilla? Yes, please!
Storing Leftovers
If you happen to have leftovers (which, let’s be honest, usually doesn’t happen), you can store them in the fridge for about 3-4 days. Just make sure they’re in an airtight container to keep them fresh.
Reheating Instructions
The best way to reheat these is in a skillet. Just place it back on medium heat until it’s warmed through. A couple of minutes on each side does the trick and helps retain that lovely crispiness.
Freezer Friendly?
You could definitely freeze these quesadillas! Just wrap each one tightly in foil or freezer-friendly bags. When you’re ready to enjoy, you can bake them straight from frozen at 400°F (200°C) for about 20-25 minutes, or thaw them overnight in the fridge and then heat them up in a skillet.
More Tips for a Perfect Quesadilla!
- Don’t Overstuff: It’s super tempting to load them up with tons of ingredients, but keep it simple to avoid spills when you flip them!
- Keep an Eye on the Heat: Cook them over medium heat to avoid burning the outside before the cheese has melted.
- Use a Spatula to Flip: Gently help lift the quesadilla with a spatula from underneath. If it’s getting stuck, give it a little extra time to brown on that side.
- Experiment: Feel free to experiment with different sauces and cheeses. Honey, BBQ sauce, or even ranch could be fun twists!
I think you’ll find this Buffalo Chicken Quesadilla becomes a regular at your dinner table.
Happy cooking! And follow us on Pinterest for daily meal inspiration!
Buffalo Chicken Quesadilla
Ingredients
Method
- Heat a skillet over medium heat.
- Spread a generous layer of butter on one side of a tortilla and place it buttered side down in the skillet.
- Sprinkle a layer of colby-jack cheese on the tortilla.
- Layer on shredded rotisserie chicken and drizzle Buffalo wing sauce over it.
- Top with another layer of cheese.
- Place another tortilla on top and gently press down.
- Cook until the bottom is golden brown, about 3-5 minutes.
- Carefully flip the quesadilla and cook the other side until golden and the cheese is melted, about another 3-5 minutes.
- Remove from skillet, cut into wedges, and serve hot.