Description
This Cheesy Buffalo Ranch Chicken Quesadillas recipe combines the spicy kick of buffalo sauce with creamy ranch dressing and melted cheeses inside crispy flour tortillas. Ready in just 20 minutes, these quesadillas are perfect for a quick lunch, dinner, or game day snack, offering a flavorful twist on classic quesadillas.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1/4 cup buffalo sauce (adjust to taste)
- 1/4 cup ranch dressing
- 1/4 cup green onions, chopped (optional)
- Salt and pepper to taste
Cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded cheddar cheese
Quesadillas
- 4 flour tortillas
- 1 tablespoon olive oil (for cooking)
Instructions
- Prepare the chicken mixture: In a bowl, combine the shredded chicken, buffalo sauce, ranch dressing, and chopped green onions if using. Stir well until all chicken pieces are evenly coated with the sauce and dressing. Season with salt and pepper to taste.
- Heat the skillet: Place a large skillet on the stovetop over medium heat. Add a small amount of olive oil to the pan to prevent sticking and help crisp the tortillas.
- Assemble the quesadilla: Place one flour tortilla flat in the hot skillet. Sprinkle about half of the mozzarella and cheddar cheese evenly over one half of the tortilla.
- Add the chicken filling: Layer a generous amount of the buffalo ranch chicken mixture on top of the cheese, then sprinkle a little more cheese on top of the chicken to help seal the quesadilla when folded.
- Cook the quesadilla: Fold the tortilla in half over the filling. Cook until the tortilla is golden brown and crispy on one side, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until golden brown and the cheese is melted, another 2-3 minutes. Press lightly with a spatula to seal the edges.
- Repeat and serve: Remove the cooked quesadilla from the skillet and set aside. Repeat the layering and cooking process with the remaining tortillas and filling. Slice the quesadillas into wedges.
- Serve: Serve warm, with extra ranch or blue cheese dressing on the side for dipping.
Notes
- Adjust the amount of buffalo sauce based on your preferred spice level.
- For a crispier quesadilla, use a cast iron skillet or press the quesadilla with a spatula while cooking.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven for best texture.
- Substitute chicken with cooked turkey or tofu for variation.
- Use gluten-free tortillas to make this recipe gluten-free.
