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Close-up of a delicious Buffalo Chicken Quesadilla Melt, showcasing melted cheese and juicy chicken.

BEST Buffalo Chicken Quesadilla Melt

This Buffalo Chicken Quesadilla Melt recipe combines the spicy kick of buffalo chicken with the comforting cheesiness of a quesadilla. It's an easy-to-make recipe that's perfect for a quick lunch or dinner, and can be customized with your favorite toppings. Get ready for a flavor explosion!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner, Lunch
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound cooked chicken, shredded
  • 1/2 cup buffalo wing sauce
  • 2 tablespoons ranch dressing
  • 1 tablespoon melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas
  • 2 cups shredded cheddar cheese or blend of cheddar and Monterey Jack
  • 2 tablespoons butter, divided
  • Optional toppings: chopped green onions
  • Optional toppings: crumbled blue cheese
  • Optional toppings: sour cream
  • Optional toppings: avocado

Equipment

  • Medium bowl
  • Large skillet or griddle
  • spatula
  • cutting board
  • knife

Method
 

  1. In a medium bowl, combine the shredded chicken, buffalo wing sauce, ranch dressing, melted butter, garlic powder, and black pepper.
  2. Stir well to ensure the chicken is evenly coated with the buffalo sauce mixture.
  3. Taste and adjust the seasoning if needed. Add more buffalo sauce for spicier flavor or more ranch for milder flavor.
  4. Lay out two tortillas on a clean work surface.
  5. Sprinkle half of the shredded cheese evenly over each tortilla.
  6. Top the cheese with half of the buffalo chicken mixture on each tortilla, spreading it out evenly.
  7. Sprinkle the remaining cheese over the chicken.
  8. Top with the remaining tortillas.
  9. Melt 1 tablespoon of butter in a large skillet or griddle over medium heat.
  10. Carefully place one quesadilla in the skillet.
  11. Cook for 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey.
  12. Repeat with the remaining quesadilla, using the remaining tablespoon of butter.
  13. Remove the quesadillas from the skillet and place them on a cutting board.
  14. Let them cool slightly before slicing into wedges.
  15. Serve immediately with your favorite toppings, such as chopped green onions, crumbled blue cheese, sour cream, or avocado.

Notes

Don't overcrowd the pan; cook one quesadilla at a time. Use a good quality tortilla. Adjust the amount of buffalo sauce to suit your heat preference. You can prepare the buffalo chicken mixture ahead of time and store it in the refrigerator for up to 3 days. Store leftovers in an airtight container in the refrigerator for up to 2 days.