Buffalo Chicken Quesadillas Ranch (Printable Version)
Crispy tortillas filled with spicy buffalo chicken, melted cheese, and finished with cool ranch drizzle.
# What You’ll Need:
→ Chicken & Buffalo Mixture
01 - 2 cups cooked chicken breast, shredded
02 - 1/3 cup buffalo wing sauce
03 - 1 tablespoon unsalted butter, melted
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon onion powder
→ Cheese & Fillings
06 - 1 1/2 cups shredded Monterey Jack cheese
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 cup thinly sliced green onions
09 - 1/4 cup diced celery
→ Quesadillas
10 - 4 large flour tortillas (10-inch)
→ Ranch Drizzle
11 - 1/3 cup ranch dressing
12 - 1 tablespoon milk
→ Cooking
13 - 1 tablespoon vegetable oil
# Directions:
01 - Combine shredded chicken, buffalo sauce, melted butter, garlic powder, and onion powder in a medium bowl. Mix until chicken is evenly coated with sauce mixture.
02 - Place tortilla on clean surface. Sprinkle one-quarter of Monterey Jack and cheddar cheese over half the tortilla. Top with one-quarter of buffalo chicken mixture, green onions, and celery if desired.
03 - Fold tortilla over to create half-moon shape. Repeat process with remaining tortillas and filling ingredients.
04 - Heat 1/2 tablespoon oil in large nonstick skillet over medium heat. Cook two quesadillas 2-3 minutes per side until golden brown and cheese melts. Repeat with remaining quesadillas, adding more oil as needed.
05 - Whisk ranch dressing with milk in small bowl until smooth and thin consistency for drizzling is achieved.
06 - Slice quesadillas into wedges, drizzle with ranch dressing mixture, and serve immediately.
# Quick Tips:
01 -
- The spicy buffalo filling gets perfectly mellowed by all that melted cheese creating that irresistible pull apart moment with every bite
- These come together in under thirty minutes making them perfect for weeknight dinners or last minute entertaining
02 -
- Do not overfill the quesadillas or the cheese will escape and burn in your pan making a mess
- Letting the quesadillas rest for one minute after cutting prevents the cheese from immediately running out
03 -
- Warm your tortillas for 20 seconds in the microwave before filling to prevent cracking
- Use a cast iron skillet if you have one for the crispiest exterior