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Buffalo Chicken Quesadillas with Ranch Drizzle

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These Buffalo chicken quesadillas are crispy, cheesy, and packed with spicy Buffalo flavor, all mellowed by a creamy ranch drizzle. Perfect for a quick weeknight dinner, game day, or anytime you crave comfort food with a kick.

Ingredients

Scale
  • 2 cups shredded cooked chicken (about 280g, rotisserie or any cooked chicken)
  • 1/3 cup Buffalo sauce (about 80ml, such as Frank’s RedHot)
  • 2 oz cream cheese, softened (about 55g)
  • 1 cup shredded cheddar cheese (about 100g)
  • 1/2 cup shredded mozzarella cheese (about 50g)
  • 2 green onions, thinly sliced (optional)
  • Salt and black pepper, to taste
  • 4 large flour tortillas (10-inch/25cm, burrito size)
  • Butter or oil for frying (about 1 tablespoon per batch)
  • 1/3 cup ranch dressing (about 80ml, for drizzling)
  • Chopped fresh parsley or chives (optional, for garnish)

Instructions

  1. In a medium bowl, combine shredded cooked chicken, Buffalo sauce, and softened cream cheese. Stir until the chicken is evenly coated and the cream cheese is mostly blended in. Season with salt and pepper to taste.
  2. In a separate bowl, mix together the shredded cheddar and mozzarella cheeses.
  3. Lay out the flour tortillas. On half of each tortilla, sprinkle a generous handful of the cheese mixture, then top with a quarter of the Buffalo chicken mixture (about 1/2 cup per quesadilla). Sprinkle with green onions if using, then add more cheese on top. Fold tortillas in half to form a half-moon shape.
  4. Heat butter or oil in a large nonstick skillet over medium heat. Add 1-2 quesadillas at a time, cooking for 2-3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted. Add more butter or oil between batches if needed.
  5. Transfer cooked quesadillas to a cutting board and let rest for 1 minute. Cut each into 3-4 wedges using a pizza cutter or sharp knife.
  6. Arrange quesadilla wedges on a platter. Drizzle with ranch dressing (about 1 tablespoon per quesadilla) and garnish with chopped parsley or chives if desired. Serve immediately.

Notes

For extra crispiness, cook quesadillas a little longer on lower heat. Don’t overstuff to avoid soggy tortillas. Use gluten-free tortillas and dairy-free cheese for dietary adaptations. Keep finished quesadillas warm in a 200°F oven while cooking the rest. Leftovers reheat best in a skillet or toaster oven.

Nutrition

Keywords: buffalo chicken quesadillas, easy quesadilla recipe, ranch drizzle, spicy chicken, game day food, quick dinner, skillet quesadilla, comfort food, cheesy quesadilla, weeknight dinner

Find it online: https://bitefuljoy.com/buffalo-chicken-quesadillas-recipe-easy-irresistible-dinner-with-ranch-drizzle/