Buffalo Chicken Quesadillas

Tawnya Gregory


This recipe came about when I was craving hot wings but did not have chicken wings in the house. This is all about personal taste, so use as little or as much as you like!! I personally serve this with ranch dressing. This can be modified to be as hot or mild as you like.

★★★★★ 1 vote
1 per quesadilla
15 Min
10 Min


1 large
piece of leftover chicken
2 oz
franks hot sauce
1 medium
handful of mexican cheese
flour tortillas


1Cut up left over chicken in to bite size pieces. Add chicken to hot sauce and let sit at least 5 minutes. This is awesome if you make a larger batch and leave in refrigerator to use at a later date.
2Heat stove top to medium high heat using a non stick 8- inch or larger skillet. If you have a pan without sides that is even better.
3Put one flour tortilla in the skillet, add chicken and cheese on top and cover with second flour tortilla. Let cook on each side until crispy, about 2 minutes or so.
4Flip over carefully to avoid losing the mixture inside and cook on other side for about 2 minutes or so. Stove tops vary in temperature so it may cook faster or slower depending on your stove top. When brown on both sides, remove from pan on to plate and cut into quarters. Serve with ranch dressing or blue cheese dressing.

About Buffalo Chicken Quesadillas

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy