Description
These Cheesy Buffalo Ranch Chicken Quesadillas are a perfect blend of spicy buffalo chicken, creamy ranch dressing, and melted mozzarella and cheddar cheeses all wrapped in a crispy flour tortilla. Quick and easy to prepare, this flavorful recipe makes a great appetizer or meal that satisfies cravings for something cheesy and spicy.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 1/4 cup buffalo sauce (adjust to taste)
- 1/4 cup ranch dressing
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded cheddar cheese
- 4 flour tortillas
- 1 tablespoon olive oil (for cooking)
- 1/4 cup green onions, chopped (optional)
- Salt and pepper to taste
Instructions
- Mix chicken and sauce: In a bowl, combine the shredded chicken, buffalo sauce, and ranch dressing. Stir thoroughly until the chicken is well coated with the mixture.
- Heat skillet: Heat a large skillet over medium heat and lightly coat it with olive oil.
- Assemble quesadilla base: Place one tortilla in the skillet and evenly sprinkle a handful of mozzarella and cheddar cheese on half of the tortilla’s surface.
- Add filling: Layer the buffalo ranch chicken mixture over the cheese, then sprinkle a little more cheese on top to help seal the quesadilla when cooked.
- Cook quesadilla: Fold the tortilla in half covering the filling. Cook until golden brown on the underside, about 2-3 minutes. Carefully flip and cook the other side until golden and the cheese is melted, pressing lightly to seal.
- Repeat: Remove the cooked quesadilla from the skillet and repeat the process with the remaining tortillas and filling.
- Serve: Slice each quesadilla into wedges and serve hot with extra ranch or blue cheese dressing on the side for dipping.
Notes
- Adjust buffalo sauce quantity to control the spiciness level.
- Use cooked chicken from a rotisserie or leftover chicken to save time.
- Optionally add chopped green onions inside or on top for extra flavor and color.
- Cook over medium heat to ensure tortillas crisp up without burning.
- Serve immediately for best texture; quesadillas can become soggy if left to sit.
