Save My roommate in college used to make these on Tuesday nights during football season, and the smell would eventually lure everyone from our apartments into the kitchen. We'd crowd around the stove, taking turns with the spatula, and somehow there were never leftovers no matter how many we made.
I once made a batch for my nieces when they were visiting, thinking the kids would pick off the spicy chicken. They devoured them and fought over the last wedge, asking me to make them again the very next night.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, just shred it with forks or your hands
- 1/3 cup buffalo wing sauce: Start with mild if you are unsure, you can always add more
- 1 1/2 cups shredded Monterey Jack cheese: This melts beautifully and has just enough mild flavor to let the buffalo shine
- 1 cup shredded cheddar cheese: Adds a little sharpness that balances the heat
- 4 large flour tortillas: The 10 inch size is ideal for folding over without overflowing
- 1/4 cup finely chopped red onion: Adds a nice crunch and a little sweetness against the spice
- 2 tablespoons chopped fresh cilantro: Brightens everything up, but totally optional if you are one of those people
- 1/4 cup ranch or blue cheese dressing: Use whatever you would dip wings in, both work great
- Nonstick cooking spray or butter: Butter gives better flavor but spray is easier
Instructions
- Coat the chicken:
- Toss the shredded chicken with buffalo sauce in a bowl until every piece is covered, then taste and add more sauce if you want it hotter
- Assemble the quesadillas:
- Pile cheese on half of each tortilla, add the sauced chicken, onions, and cilantro, drizzle with dressing, then top with more cheese and fold over
- Heat the pan:
- Get your skillet warming over medium heat and give it a quick coating of spray or butter
- Cook to golden:
- Cook for about 3 minutes per side, pressing down gently with your spatula, until the tortilla is crispy and the cheese is completely melted
- Rest and serve:
- Let them sit for a minute so the cheese sets up, then cut into wedges and pass around extra dressing for dipping
Save These became my go to when friends came over for casual dinners because everyone could customize their own and I could actually hang out instead of being stuck at the stove all night.
Make It Your Own
Sliced jalapeños take the heat up a notch, or add sauteed peppers and onions if you want more vegetables. A little crumbled bacon inside never hurt anyone either.
Serving Ideas
Celery sticks on the side cut through the richness just like with traditional wings. A simple green salad with vinaigrette helps balance all that cheese.
Get Ahead
You can shred the chicken and mix it with the sauce up to two days ahead. Keep the cheese pre shredded too, and these come together in minutes.
- Warm the filling slightly before assembling if it has been refrigerated
- Cook quesadillas in batches and keep them warm in a 200F oven
- They reheat surprisingly well in a toaster oven the next day
Save Hope these become a regular in your rotation like they are in mine.
Recipe FAQs
- → How can I add extra heat to the dish?
Including sliced jalapeños inside the quesadilla provides an additional spicy kick that complements the buffalo sauce.
- → What cheeses work best for melting?
Monterey Jack and cheddar cheeses melt smoothly and balance sharp and mild flavors in this quesadilla.
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is a convenient option that keeps the filling tender and flavorful.
- → What’s the best cooking method for crispiness?
Cooking on a nonstick skillet over medium heat, pressing gently, ensures a golden, crispy exterior with melted cheese inside.
- → Are there gluten-free alternatives for tortillas?
Gluten-free tortillas can be substituted to accommodate dietary needs without sacrificing texture or taste.