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 Buffalo Chicken Quesadillas
- Uses store-bought cooked rotisserie chicken so they come together quickly
- Great for an easy weekday dinner or game day
- Can easily be doubled to feed more people
- They have some veggies for added oomph, colour and flavour
- Of course, they taste delicious!
How To Make Them
Full details are in the recipe card below, but here are the basics:
Firstly, you simply mix the cooked chicken with buffalo hot sauce, veggies and seasoning 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 seasoning and an extra drizzle of buffalo hot sauce (after all, these are buffalo chicken quesadillas!)
Fold over your tortillas and pan fry in batches until they’re nice and crispy on the outside and everything is hot (and the cheese melty) inside. Nothing to it, right?
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.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Can I Add Blue Cheese?
Definitely!
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
- 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
More Recipe Tips
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
Hope you love this buffalo chicken quesadilla recipe as much as we do!
If you try these chicken quesadillas, be sure to leave a comment below. Love to know how you enjoyed!
Let’s Be Social!
Follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter for all the latest delicious eats! Oh, and don’t forget to subscribe to our newsletter!
Buffalo Chicken Quesadillas (under 30 minutes!)
Ingredients
- 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 stalk celery , finely chopped (about 2.5 tablespoons)
- 3 stalks green onion , chopped (about 2 heaping tablespoons)
- ½ teaspoon dried dill (optional)
- ½ teaspoon crushed red pepper flakes (optional)
- 6 flour tortillas (about 7 to 8 inches in diameter, each)
- 12 ounces cheddar cheese , shredded (about 3 cups)
- ¼ teaspoon celery salt (optional)
- 2 to 3 tablespoons olive oil or vegetable oil (for frying the quesadillas)
Serving Ideas (optional)
- Ranch or blue cheese dressing
- Buffalo Hot Sauce
- Sour cream
Instructions
- Preheat your oven to 200 degrees Fahrenheit, so you can keep your quesadillas warm while you are completing your batches.
- Meanwhile, in a bowl, combine cooked chicken with ¼ cup (or 4 tablespoons) of buffalo hot sauce, carrot, celery, green onion, dried dill and red chili flakes. Mix to combine.
- 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 each tortilla over so you have 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.
- Heat 1 tablespoon of oil in a non-stick pan over medium-low heat on the stovetop. You can gently swirl the oil around the pan so you get a good coverage.
- Add two quesadillas to the pan and cook 2 to 3 minutes per side until golden and crispy outside and the cheese has melted inside. Once done, transfer the quesadillas to a baking sheet and you can place in your preheated oven while you are continuing cooking your remaining quesadillas. Replace the oil in the pan (as necessary) as you are cooking your batches of quesadillas.
- Once the quesadillas are done, cut each in half so you end up with 12 pieces. Serve with your favourite 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.
