Buffalo Chicken Quesadilla Recipe
Buffalo chicken, mixed cheeses, tomatoes and green onions in a grilled flour tortilla served with sour cream and salsa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quesadilla Filling
Quesadilla Assembly & Cooking
Sauces & Garnish
Method
Prepare Buffalo Chicken Filling
Shred and toss chicken
If not already shredded, shred or finely dice 2 cups cooked chicken. Place chicken in a medium bowl.
Mix with buffalo sauce & seasonings
Add 1 tablespoon buffalo sauce, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon garlic powder to the chicken. Stir until evenly coated.
Make creamy binder
In a small skillet over low heat, melt 1 tablespoon unsalted butter and add 2 ounces softened cream cheese. Stir until smooth and warmed (about 1–2 minutes). Remove from heat and fold into the buffalo-coated chicken until evenly combined.
Add fresh vegetables & cheeses
Fold in 1 cup diced tomatoes, 4 tablespoons sliced green onions, 1 cup shredded sharp cheddar and 1 cup shredded monterey jack. Taste and adjust seasoning — add up to 1–2 teaspoons additional buffalo sauce if you prefer more heat.
Assemble & Cook Quesadillas
Preheat skillet
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter to the pan; swirl to coat and melt the butter.
Assemble quesadilla
Place one 10-inch flour tortilla on a flat surface. Spread about 3/4 cup of the buffalo chicken-cheese mixture over half of the tortilla, leaving a 1/2-inch border. Fold the empty half over the filling to create a half-moon. Repeat to make 4 quesadillas.
Grill first side
Carefully transfer the assembled quesadilla to the hot skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Press gently with a spatula to flatten.
Flip and finish
Flip the quesadilla and cook an additional 1.5–2 minutes, until the second side is golden and cheese is fully melted. Reduce heat slightly if the tortilla is browning too quickly before the cheese melts.
Keep warm and repeat
Transfer cooked quesadilla to a cutting board and tent with foil to keep warm. Add a bit more oil or butter to the skillet as needed and repeat with remaining tortillas and filling (about 3 more quesadillas).
Slice
Let each quesadilla rest 1 minute, then cut into 3 wedges with a sharp knife or pizza cutter.
Serve
Arrange quesadilla wedges on a platter. Serve immediately with sour cream and salsa in small bowls. Garnish with chopped cilantro and extra buffalo sauce if desired. Optionally sprinkle additional sliced green onions on top.