; Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
two quesadillas cut into fours with a side of sour cream, buffalo wing sauce, and limes

Quick Buffalo Chicken Quesadillas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Tara Smithson
  • Total Time: 15 minutes
  • Yield: 5 Quesadillas 1x

Description

These Quick Buffalo Chicken Quesadillas are creamy, cheesy and SO YUMMY! They pack just the right amount of heat and take 15 minutes to make. You gotta try them!


Ingredients

Scale
  • 1 store bought rotisserie chicken (skin removed and meat chopped into small cubes) or 2 cooked chicken breasts
  • 4 ounces cheddar cheese, shredded
  • 4 ounces monterey jack cheese, shredded
  • 1 teaspoon garlic powder
  • 1/4 cup green onions, chopped fine
  • 1/3 cup Frank's Buffalo Wing Sauce
  • 10 fajita size flour tortillas
  • 5 tablespoons of salted butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Sour Cream or Ranch Dressing + additional Frank's Buffalo Sauce for serving (Optional)

Instructions

  1. Start by shredding the cheeses, and chopping the rotisserie meat into cubes. Finely chop the green onion.
  2. Into a large bowl, mix in the chicken, buffalo wing sauce, green onions, garlic powder, salt and pepper together.
  3. Onto a flour tortilla, sprinkle on about 1/5 of the cheddar cheese. Top with chicken mixture, and 1/5 of the shredded monterey jack. Cover with another tortilla. Repeat with remaining 4 Quesadillas.
  4. Heat a large skillet to medium heat. Add in 1/2 tablespoon of butter. Allow it to heat up and add one quesadilla. I like to use a pan lid to press down and allow it to sit on top of the quesadilla for a minute to melt the cheese. After one to two minutes and the bottom looks browned, flip over and add 1/2 tablespoon of butter into the pan if needed. Cook for another minute until browned. Repeat for each quesadilla. Once they are all finished, cut into fours with a pizza cutter or sharp knife.

Notes

Remember to use enough butter in the pan for each quesadilla. If the butter starts to burn, turn down your heat a bit. You may need to wipe out some of the burnt butter between quesadillas. Butter has a lower burning point than oil, but I love it for quesadillas and grilled cheese. 

Serve with Sour Cream or Ranch and an extra side of Buffalo Wing Sauce!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican