Buffalo Chicken Quesadillas with Ranch Drizzle (Printable)

Crispy tortillas filled with spicy buffalo chicken, melted cheese, and topped with cooling ranch drizzle.

# What You 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

# Steps:

01 - Combine shredded chicken, buffalo sauce, melted butter, garlic powder, and onion powder in a medium bowl. Mix until chicken is evenly coated in the buffalo mixture.
02 - Place a tortilla on a clean surface. Sprinkle 1/4 of the Monterey Jack and cheddar cheese evenly over half the tortilla. Top with 1/4 of the buffalo chicken mixture, green onions, and celery. Fold the tortilla over to create a half-moon shape. Repeat with remaining tortillas and fillings.
03 - Heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Place two quesadillas in the skillet and cook for 2-3 minutes per side, until golden brown and cheese is melted. Repeat with remaining quesadillas, adding more oil as needed.
04 - Whisk ranch dressing with milk in a small bowl until smooth and drizzle consistency is achieved.
05 - Slice quesadillas into wedges. Drizzle with ranch dressing and serve immediately.

# Expert Advice:

01 -
  • The spicy cool combo hits every craving in one bite
  • Ready in under 30 minutes with ingredients you probably have
  • Easily feeds a crowd or just you for three days straight
02 -
  • Do not overfill the tortillas or you will have a molten cheese explosion situation
  • Let them sit for a minute before slicing so the cheese sets up slightly
  • Medium heat is better than high or the tortilla burns before the cheese melts
03 -
  • Use a cast iron skillet if you have one for the most even browning
  • Warm your tortillas for 20 seconds first so they do not tear when folding

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