Pin I threw this together on a Tuesday night when the fridge was nearly empty and my sister texted asking what was for dinner. All I had was leftover rotisserie chicken, a bottle of buffalo sauce, and a block of cheese. Twenty minutes later, we were folding crispy, golden quesadillas in half and fighting over the last wedge. It became our default whenever we needed something fast, satisfying, and just spicy enough to feel like a treat.
The first time I made these for friends during a playoff game, I watched them disappear in minutes. Someone asked if I'd ordered them from a restaurant. I just laughed and said I'd assembled them during halftime. Now every time someone mentions game night, I know exactly what to bring.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves so much time. If you have leftover grilled chicken, even better.
- Buffalo wing sauce: This is where the magic happens. Use mild if you like a gentle kick, or go hot if you want real heat. Frank's RedHot is my go-to.
- Monterey Jack cheese: Melts like a dream and has a mild, creamy flavor that balances the spice beautifully.
- Cheddar cheese: Adds sharpness and depth. I like mixing it with Monterey Jack for the best melt and flavor.
- Large flour tortillas: Go for the 10-inch size so you can really pack in the filling without it falling apart.
- Red onion: A little crunch and bite that cuts through the richness. Don't skip it.
- Fresh cilantro: Optional, but it adds a fresh, bright note that wakes everything up.
- Ranch or blue cheese dressing: I drizzle a little inside and serve extra on the side for dipping. It cools down the heat and ties everything together.
- Nonstick cooking spray or butter: Just enough to get that golden, crispy exterior without sticking to the pan.
Instructions
- Coat the Chicken:
- Toss the shredded chicken with buffalo sauce in a medium bowl until every piece is coated. The chicken should be tangy and glossy.
- Assemble the Quesadillas:
- Lay out your tortillas and sprinkle cheese on one half, then add buffalo chicken, red onion, cilantro, and a light drizzle of ranch. Top with more cheese and fold the tortilla over like closing a book.
- Heat the Skillet:
- Set a large nonstick skillet over medium heat and add a light coat of spray or a small pat of butter. Let it warm up so the tortilla crisps without burning.
- Cook Until Golden:
- Place the quesadilla in the skillet and cook for 2 to 3 minutes per side, pressing gently with a spatula. You want it golden brown with melted, gooey cheese inside.
- Rest and Slice:
- Remove from heat and let it sit for a minute so the cheese sets slightly. Cut into wedges and serve hot with extra dressing on the side.
Pin One night my nephew asked if we could make these together. He carefully spooned the chicken onto the tortillas, folded them like I showed him, and watched through the glass lid as the cheese melted. When we cut into the first one, he grinned and said it was the best thing he'd ever made. I didn't correct him.
How to Store and Reheat
Wrap any leftovers tightly in foil and refrigerate for up to two days. When you're ready to eat, reheat them in a skillet over medium heat instead of the microwave. The tortilla stays crispy and the cheese melts again without getting rubbery. A toaster oven works well too if you have one.
Variations Worth Trying
If you want more heat, tuck in some sliced jalapeños or drizzle extra buffalo sauce before folding. For a smokier flavor, add a handful of shredded pepper jack cheese. You can also swap the chicken for shredded turkey or even black beans if you want a vegetarian version. Just keep the buffalo sauce and ranch, those are non-negotiable.
Serving Suggestions
These quesadillas are perfect on their own, but I like to serve them with celery sticks and carrot strips for that classic buffalo wing vibe. A side of guacamole or sour cream also works if you want something cooling. If you're feeding a crowd, set out a little toppings bar with extra ranch, hot sauce, and chopped green onions.
- Serve with a simple side salad to balance the richness.
- Pair with cold beer or iced lemonade for game night.
- Cut into smaller triangles for an easy appetizer.
Pin This recipe has gotten me through busy weeknights, surprise guests, and lazy Sundays when I didn't want to think too hard. It's proof that simple ingredients and a hot skillet can turn into something people ask for by name.
Recipe FAQ
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works great and saves prep time while keeping the filling tender and flavorful.
- → What cheese types work best in this quesadilla?
Monterey Jack and cheddar provide a good melt and a balance of creamy and sharp flavors.
- → How can I add extra heat to the quesadilla?
Including sliced jalapeños inside or choosing a spicier wing sauce can boost the heat level.
- → Are flour tortillas the only option?
Flour tortillas are traditional, but you can use gluten-free tortillas to accommodate dietary needs.
- → What’s the best way to cook quesadillas evenly?
Cook on medium heat, pressing gently for 2-3 minutes per side until golden and cheese melts thoroughly.