Buffalo Chicken Quesadilla
Rotisserie chicken tossed in buffalo sauce and cream cheese, loaded into a flour tortilla with shredded mozzarella and crisped until golden. The cream cheese is the move — it tempers the heat, makes the filling thick and creamy, and produces a cheese pull that has no business being this dramatic for fifteen minutes of work.
Ingredients
Meat & Protein
- 2 cups rotisserie chicken shredded — or use Slow Cooker Shredded Chicken Breast
Produce
- 3 green onion thinly sliced, divided — half in filling, half for garnish
Dairy
- 4 oz cream cheese softened to room temperature
- 2 cups shredded mozzarella cheese or Monterey Jack
- 1 tbsp unsalted butter for toasting tortillas
Pantry & Canned Goods
- 4 flour tortillas large, burrito size
- 0.33 cup buffalo wing sauce Frank's RedHot Buffalo or Sweet Baby Ray's Buffalo recommended
- 0.25 cup ranch dressing store-bought, for dipping
Seasonings & Spices
- 0.25 tsp garlic powder
- 0.25 tsp black pepper
Instructions
- Make the filling: in a medium bowl, stir together the softened cream cheese, buffalo sauce, garlic powder, and black pepper until smooth. Add the shredded chicken and half the sliced green onions and fold until evenly coated.
- Build the quesadillas: lay a tortilla flat. Spread a quarter of the mozzarella over one half. Spoon half the buffalo chicken mixture over the cheese and spread evenly. Top with another quarter of the mozzarella. Fold the bare half over and press firmly. Repeat with the second tortilla.
- Cook in a skillet over medium heat with a small pat of butter. Cook until deeply golden and crisp, 2 to 3 minutes per side, pressing gently with a spatula. The cream cheese filling needs the full time to heat through — don't rush with higher heat.
- Rest 1 minute before cutting. Garnish with remaining green onion. Serve with ranch dressing for dipping and extra buffalo sauce on the side.
Notes
The cream cheese must be at room temperature or it won't incorporate into the buffalo sauce smoothly. If you forgot to pull it early, microwave it for 15 seconds and stir.
Rotisserie chicken is the fastest option. The Slow Cooker Shredded Chicken Breast recipe on this site works perfectly here too — make a batch on Sunday and use it all week.
Heat level: Frank's Buffalo sauce is moderate. For more heat, add a teaspoon of straight hot sauce to the filling. For less heat, cut the buffalo sauce to 3 tablespoons and add an extra tablespoon of ranch to the filling instead.
Tried this recipe?Let us know how it was!