Buffalo Chicken Quesadilla

No ratings yet

These buffalo chicken quesadillas are filled with shredded rotisserie chicken tossed in buffalo sauce and melty colby-jack cheese, then cooked in butter until the tortillas turn golden and crisp.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: American

Keyword: Buffalo Chicken Quesadilla Recipe

Servings:

Calories: 488kcal

Ingredients

2 cups rotisserie chicken breast, finely shredded
¾ cup buffalo wing sauce, Sweet Baby Ray’s brand used
4 flour tortillas, soft taco sized (8-inch)
2 cups colby-jack cheese, shredded
2 to 3 tablespoons unsalted butter, room temperature

Optional Garnish and Dippers

Thinly sliced green onions
Bottled blue cheese dressing
Bottled ranch dressing

Instructions

In a large mixing bowl stir together the finely shredded chicken and buffalo wing sauce until fully combined.
Lay out a flour tortilla onto a clean work surface. Spread ½ cup of the chicken mixture onto half of the tortilla, top the chicken with ½ cup shredded cheese then fold over and press lightly to close and ensure that your fillings do not come out the open side of the tortilla. Repeat until all four quesadillas are assembled.
Heat a large non-stick skillet over medium to medium-low heat. Add 1 tablespoon butter to the skillet. Once melted, place two quesadillas into the skillet and allow them to cook for 1 ½ - 2 ½ minutes or until golden brown. Carefully flip the quesadillas to the other side and cook for an additional 1 ½ - 2 ½ minutes or until golden brown and the cheese is melted. If needed, add an additional ½ tablespoon butter to the skillet to help evenly crisp and brown the second side. You may also need to adjust the temperature to the skillet (higher or lower) as needed to ensure the buttered tortillas do not burn.
Remove the cooked quesadillas from the skillet, set aside onto a clean cutting board and repeat with the remaining two assembled quesadillas. Once all the buffalo chicken quesadillas have been cooked to a golden brown, use a sharp knife to cut each quesadilla into halves, forming large triangles, plate and garnish with a sprinkle of green onions. Serve with a side of ranch or blue cheese dressing for dipping, if desired.

Notes

This recipe can easily be doubled to serve a crowd. A large (approximately 3-pound) cooked rotisserie chicken will typically yield between 3-4 cups finely shredded chicken if using the white and dark meat.
Be sure to use your favorite brand of bottled, or homemade, buffalo wing sauce in this recipe for best results.
Hand-shredded cheese melts better than pre-shredded varieties, which often contain anti-caking agents.
Cheddar cheese (medium or sharp), monterey jack or pepper-jack cheese all make great substitutes for the colby-jack cheese in these quesadillas.
If using a larger 10-inch sized flour tortilla to assemble these quesadillas, you will need to note that your quesadillas will be slightly thinner once cooked and golden. You may also need to cook just one quesadilla at a time depending on the size of your skillet. The larger quesadillas can be cut into thirds for more manageable sized pieces if picking up with your hands to eat.

Nutrition