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A close-up shot showcasing delicious Buffalo Chicken Quesadillas with melted cheese and visible chicken.

Buffalo Chicken Quesadillas Ultimate

These Buffalo Chicken Quesadillas deliver the perfect blend of spicy, tangy, and cheesy flavors. The cream cheese barrier prevents sogginess, while the cheddar and Monterey Jack cheese blend ensures a gooey, flavorful melt. Serve these ultimate quesadillas for game day or a satisfying quick dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course, Snack
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large flour tortillas 10-12 inch
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1/2 cup Buffalo wing sauce
  • 4 ounces cream cheese, softened
  • 1/4 cup ranch dressing
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 2 tablespoons butter
  • Optional: chopped green onions for serving
  • Optional: blue cheese crumbles for serving
  • Optional: celery sticks for serving
  • Optional: ranch dressing for dipping
  • Optional: blue cheese dressing for dipping

Equipment

  • large skillet
  • Medium bowl
  • small bowl
  • spatula
  • fork
  • knife
  • cutting board

Method
 

  1. Cook and shred the chicken breasts. You can boil, bake, or grill them. For extra flavor, consider poaching the chicken in chicken broth with a bay leaf. Let cool slightly, then shred using two forks.
  2. In a medium bowl, combine the shredded chicken with the Buffalo wing sauce. Ensure the chicken is evenly coated.
  3. In a separate small bowl, mix the softened cream cheese and ranch dressing until smooth and creamy.
  4. Spread half of the cream cheese mixture evenly over one tortilla.
  5. Top with half of the shredded cheese, then half of the Buffalo chicken mixture. Sprinkle with a few extra shreds of cheese.
  6. Carefully fold the tortilla in half, pressing down gently.
  7. Melt 1 tablespoon of butter in a large skillet over medium heat.
  8. Place the quesadilla in the skillet and cook for 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey.
  9. Repeat with the remaining ingredients to make the second quesadilla.
  10. Remove from the skillet and let cool slightly before slicing into wedges.
  11. Serve immediately with your favorite dipping sauces (ranch or blue cheese dressing), chopped green onions, blue cheese crumbles, and celery sticks.

Notes

For best results, use a blend of cheddar and Monterey Jack cheese for optimal flavor and meltability. The cream cheese and ranch dressing mixture acts as a moisture barrier to prevent soggy quesadillas. Adjust the amount of Buffalo wing sauce to your spice preference. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.