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Stack of four triangles Buffalo Chicken Quesadillas on wooden cutting board.
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5 from 4 votes

Easy Buffalo Chicken Quesadillas

Ranch dressing stirred into the Buffalo sauce mixture tames the kick of the Buffalo wings sauce and makes for a creamier sauce.
Prep Time9 minutes
Cook Time4 minutes
Total Time13 minutes
Servings: 8 servings
Calories: 263kcal
Author: Kathleen Phillips | GritsAndGouda.com
Cost: $6-$8

Equipment

Ingredients

  • 1/3 to 1/2 cup Buffalo wings sauce ( I used Sweet Baby Rays)
  • 3 tablespoons Ranch or blue cheese dressing plus more for dipping optional
  • 2 tablespoons chopped green onion optional
  • 2 cups shredded rotisserie or leftover chicken breast
  • 4 soft taco flour tortillas (8-inch)
  • 2 cups 8 ounces pre-shredded Colby Jack, Monterey Jack or Cheddar cheese
  • 1 tablespoon softened butter

Instructions

  • For a creamier Buffalo wing sauce, stir together wing sauce and Ranch dressing in a medium size bowl. Or, leave out theRanch dressing for a more bold flavor. Add the green onions (optional) and shredded chicken.
  • Place a nonstick or cast iron skillet over medium to medium-low heat. Meanwhile, spread butter on one side of two tortillas and place one in the skillet, butter-side-down, as the skillet is heating up.
  • Quickly sprinkle 1/2 cup of cheese over the tortilla. Dollop 1 cup of the chicken mixture over the cheese and spread to the edges of the tortilla. Sprinkle another 1/2 cup of cheese over the chicken mixture and top with the other buttered tortilla, butter-side-up.
  • While the bottom tortilla is getting brown(about 1 to 2 minutes) and the cheese is starting to melt onto the bottom tortilla, spread butter on the remaining two tortillas.
  • When the bottom tortilla is golden brown, flip the quesadilla with a wide flat spatula.
  • Repeat the procedure with remaining tortillas and chicken mixture.
  • Cut quesadillas into 4 triangles. If desired, you can drizzle with additional Buffalo and Ranch dressing. Sprinkle with green onions, if you like!

Notes

Pro tips:
I like to place another spatula on top of the quesadilla as I'm flipping it with the bottom spatula to hold it altogether.
Add the Ranch or blue cheese dressing for a creamier version. 
Shredded chicken holds the quesadilla together better. Chopped chicken tends to fall out.
Shred chicken with two forks or if shredding larger amount, try electric mixer.
Instead of butter, you can heavily spray the skillet with cooking oil spray.
Freshly shredded cheese will melt more quickly than pre-shredded. Trade off on time.

Nutrition

Serving: 1 triangle | Calories: 263kcal