This Buffalo Chicken Quesadilla recipe will taste like something right out of a food truck.
Tender chicken is coated in a delicious, homemade buffalo sauce and tastes amazing with the pickled veggies, blue cheese dressing, and gooey cheese. All snug in a crispy tortilla, these spicy quesadillas have next level flavor.
I love using tangy buffalo sauce for wings and chicken sandwiches, but cheese quesadillas? It’s a whole other ball game.
We’re no stranger to adding buffalo sauce to other kitchen classics. Our Buffalo Chicken Grilled Cheese and Buffalo Chicken Mac and Cheese are just a couple favorites!
These easy buffalo chicken quesadillas have everything you love about traditional buffalo chicken dishes but with melty cheese, tangy pickled veggies, and a crispy tortilla shell.
This is a great make-ahead recipe. For maximum buffalo flavor, marinate the chicken in buffalo sauce for at least an hour. After that, everything is pretty quick: cook your chicken, prep the veggies, assemble, and enjoy!
Buffalo Chicken Quesadilla – Featured Ingredients
- Frank’s Redhot Original sauce: We made our own buffalo sauce using the iconic Frank’s Redhot sauce. You can also buy pre-made buffalo wing sauce if you prefer.
- Honey: Sweet is always a great addition to spicy food. The honey in this recipe balances out the heat of the buffalo sauce.
- Chicken breast: We used shredded chicken breast for this recipe, but you can also use rotisserie chicken or any leftover chicken.
- Apple cider vinegar: This is what pickles the vegetables and adds some nice acidity to these delicious quesadillas.
- Veggies: We used a combination of red onion, carrots, and cilantro for a flavorful and colorful pickled veggie mix.
- Tortillas: We find that flout tortillas work best for this recipe, but you can also use whole wheat or corn tortillas.
- Shredded Monterey jack cheese: This cheese melts perfectly and adds a creamy texture to the quesadillas.
- Blue cheese dressing: A staple in buffalo chicken dishes, blue cheese dressing adds an extra creaminess that pairs perfectly with the spicy chicken and tangy veggies.
Can I use pre-cooked chicken?
Yes! To use pre-cooked chicken, add ½ cup of buffalo sauce and honey to a saucepan and whisk to combine. Cook over medium heat. Add 2 cups of shredded chicken and cook on low until warm.
Can I make this vegetarian?
For a vegetarian option, you can use cauliflower or tofu instead of chicken. The buffalo sauce and pickled veggies will still give you that spicy and tangy flavor profile.
Pro Tip for the Best Flavor!
Let the chicken marinate in the buffalo sauce mixture for at least an hour before cooking. This will infuse the chicken with flavor!
How to Store & Reheat
If you have any leftover quesadillas, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
To reheat, place the quesadilla in a pan over medium heat and cook until heated through. You can also use a microwave to reheat, but it may result in a softer tortilla.
What to Eat with Buffalo Chicken Quesadillas
Whether it’s game day, a party, or just a quick dinner, these buffalo chicken quesadillas make the perfect appetizer or main dish.
For a complete meal, we recommend serving them with a refreshing salad like our Classic Caesar Salad, Cucumber Tomato Feta Salad, or Watermelon Feta Mint Salad.
This dish would also pair well with other game day favorites like these Air Fryer Garlic Parmesan Fries, Homemade Fried Cheese Curds, or Homemade Mozzarella Sticks.
Buffalo Chicken Quesadilla Recipe
Ingredients
- 1 cup Franks Redhot Original sauce divided
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper
- 1.5 lbs. chicken breast
- 4 tablespoons olive oil divided
- 1 teaspoon apple cider vinegar
- ¼ small red onion thinly sliced
- 2 large carrots grated carrots
- ¼ cup cilantro chopped
- 6 large tortillas
- 8 oz. shredded Monterey jack cheese ~2 cups
- ½ cup blue cheese dressing
Instructions
- Add ½ cup hot sauce, honey, garlic powder, onion powder, ½ teaspoon salt, and pepper to a large bowl. Whisk to combine. Add the chicken breast to the bowl and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.
- In a separate bowl, whisk together the 1 tablespoon of olive oil, apple cider vinegar, and remaining salt. Add the onion, carrots, and cilantro to the bowl. Mix to combine. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is fragrant, add the chicken to the pan and cook for 5 minutes. Flip the chicken and cook for another 5-7 minutes, or until it reaches 165℉. Remove the chicken from the pan and set aside for 5 minutes.
- Shred the chicken and place it into a bowl. Stir in the remaining buffalo sauce.
- To assemble the quesadilla, place ⅓ cup of shredded cheese on one side of a tortilla. Scoop ⅓ -½ cup of shredded buffalo chicken on top of the cheese. Finally, place ¼ cup of the carrot mixture on the chicken. Fold the tortilla in half.
- Heat another skillet over medium heat. Brush the remaining olive oil on the outside of each assembled quesadilla. Cook each quesadilla for 1-2 minutes on each side. Remove from heat once the sides are golden brown and set aside.
- Serve with blue cheese or ranch dressing.
Tips & Notes
- To use pre-cooked chicken, add ½ cup of buffalo sauce and honey to a saucepan and whisk to combine. Cook over medium heat. Add 2 cups of shredded chicken and cook on low until warm.
- If you love blue cheese, add some crumbles to the quesadilla with the Monterey jack.
I love love love buffalo flavor, and these quesadillas don’t disappoint! Will be making again for sure.