Cheesy buffalo chicken quesadillas are always a hit for an easy weekday dinner or game day! With the addition of some veggies, and yummy seasoning, these chicken quesadillas are sure to be a favourite in your home as they are ours!
I don’t know what it is, but hubby and I have been obsessed, obsessed, with spicy food lately.
Now, granted, these buffalo chicken quesadillas are not overly spicy, in my opinion, and, of course, the variety of buffalo sauce you use will have an impact on their spice level, but we can’t get enough.
I’m pretty sure we have about 15 bottles of hot sauce on hand right now. So, if you have any recommendations of ones you enjoy, I’d love to hear!
Once you try these buffalo chicken quesadillas, you’ll want to make them again and again, they’re that good.
Serve with some blue cheese dressing and, oh my, you’re in for a real treat!
Why We Love These Buffalo Chicken Quesadillas
- Store-bought cooked rotisserie chicken is used in this quesadilla recipe, so it comes together quickly.
- They’re great for an easy weekday dinner or game day.
- The recipe can easily be doubled to feed more people.
- Veggies add extra oomph, colour and flavour.
- These buffalo chicken quesadillas taste delicious!
How To Make Them
Full details are in the recipe card below, but here are the basics:
- Firstly, make the buffalo chicken filling. Simply mix the cooked chicken with buffalo hot sauce, carrot, celery, green onion, dill and crushed red pepper flakes in a bowl to combine. I love the little bit of celery and carrot here; they blend in seamlessly, but add some extra oomph to this quesadilla recipe.
- Now, it’s just a matter of assembling your quesadillas. Pile on some shredded cheese over one half of each tortilla. Then distribute your buffalo chicken mixture over top, along with more shredded cheese, some celery salt and an extra drizzle of buffalo hot sauce (after all, these are buffalo chicken quesadillas).
- Fold over your tortillas and pan fry in batches (in a greased pan) until they’re nice and crispy on the outside and everything is heated through (and the cheese is melty) inside.
- Once all the quesadillas are cooked, then it’s just a matter of cutting each quesadilla in half and devouring!
Do I Have To Add the Veggies?
Not at all! If you prefer to omit the celery and carrot, go for it! Celery and carrot is kinda classic with buffalo chicken, but these quesadillas will be delicious either way.
Can I Add Blue Cheese?
I opted to serve these buffalo chicken quesadillas with a blue cheese dressing (as opposed to putting blue cheese in the quesadillas, but you can totally add some to taste).
Dips To Serve With Quesadillas
- Buffalo sauce (more spice, I say!)
- Sour cream
- Ranch dressing
- Blue cheese dressing (a personal favourite)
Sides To Serve With Quesadillas
You can enjoy these buffalo chicken quesadillas on their own, or enjoy with any of these:
- Tortilla chips with salsa and guacamole
- Simple green salad
- Homemade fries (or store-bought)
- And, of course, an obvious choice is celery and carrot sticks
Tips for Making This Recipe
- As mentioned, store-bought cooked rotisserie chicken was used for these buffalo quesadillas. However, you can totally cook some chicken yourself, if you prefer.
- Buffalo hot sauces vary in taste and spice level. Pick one that you enjoy best.
- I used regular cheddar cheese, but you can use a spicy variety of cheddar cheese if you really want to amp up the spice level.
More Easy Quesadilla Recipes
If you make these buffalo chicken quesadillas, be sure to leave a comment below!
Buffalo Chicken Quesadillas
- 2.5 cups cooked chicken, cut into bite-sized pieces or shredded (about 8 ounces or ½ pound)
- 6 tablespoons buffalo hot sauce, divided (¼ cup, plus 2 tablespoons)
- ½ carrot, peeled and shredded (about 3 tablespoons)
- ½ rib celery, finely chopped (about 2.5 tablespoons)
- 3 stalks green onion, chopped (about 2 heaping tablespoons)
- ½ teaspoon dried dill (dill weed), optional
- ½ teaspoon crushed red pepper flakes, optional
- 6 flour tortillas, about 7 to 8 inches in diameter each
- 12 ounces shredded cheddar cheese, (3 cups)
- ¼ teaspoon celery salt, optional
- 2 tablespoons olive oil or vegetable oil, for frying the quesadillas (about 2 teaspoons per batch)
Serving Ideas (optional)
- Ranch or blue cheese dressing
- Buffalo Hot Sauce
- Sour cream
- Preheat your oven to 200 degrees Fahrenheit, so you can keep your quesadillas warm while you are completing your batches.
- Meanwhile, in a bowl, mix cooked chicken with ¼ cup (or 4 tablespoons) of buffalo hot sauce, carrot, celery, green onion, dried dill and crushed red pepper flakes.
- On one half of each tortilla, distribute cheese (about ¼ cup per tortilla).
- Top cheese with buffalo chicken mixture.
- Next, distribute remaining 1.5 cups of cheese (or ¼ cup per tortilla) over top of chicken mixture.
- Sprinkle a little celery salt on top of cheese (if using) and drizzle remaining 2 tablespoons of buffalo hot sauce amongst each tortilla (about 1 teaspoon per quesadilla).
- Fold over each tortilla so it's a half-moon shape.Note: The quantity of quesadillas you yield may vary if the size of the tortillas differ from the ones used here.
- To cook quesadillas, heat 2 teaspoons of olive oil or vegetable oil in large non-stick frying pan over medium-low heat on the stovetop. Gently swirl the oil around the pan so you get good coverage. Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.
- Place two quesadillas in the pan. Cook quesadillas for 2 to 3 minutes on one side.
- Carefully flip the quesadillas to the other side and continue to cook for another 2 to 3 minutes or until they're golden brown and crispy on the outside, the filling is heated through, and the cheese is melted (carefully watch to ensure they don't burn). Once done, transfer the quesadillas to a sheet pan and place into your preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
- Repeat process to cook remaining quesadillas.
- Once the quesadillas are done, cut each in half so you end up with 12 pieces. Serve with dipping sauces or enjoy as is.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!