Buffalo Chicken Quesadillas is the best of two worlds - spicy buffalo flavor in a handy cheesy package. Easy to make in 30 minutes (including prep!), and can be made with leftover chicken, store bought rotisserie chicken, or with raw chicken!
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I'm a firm believer of combining two great foods to make a third, even more delicious, food. Like I did for this Buffalo Chicken Quesadilla recipe. Cheesy quesadillas hiding spicy buffalo chicken inside, for a tasty, dippable, dinner or treat. What's not to love??
Why you will love this recipe
- It's easy - simple steps, limited work
- It's quick - 30 minutes, including prep!
- It combines two comfort food favorites in one
- So much flavor from spicy buffalo sauce
- Hidden spinach for extra nutrients
- Heats up super well - if you somehow have leftovers
What you need to make them
Ingredient notes & substitutions
- Chicken: I prefer chicken thigh filets as they're cheaper and more flavorful than chicken breasts. Both work perfectly - as does any leftover chicken or shredded chicken (just skip over step 1 below).
- Hot sauce: Not a super-spicy kind like Tabasco, but a more mellow "buffalo style" version. I like Cholula* and Frank's Red Hot*. You can also use pre-made Buffalo Wing Sauce, just skip the second half of the butter and use 1.5 times as much sauce.
- Spinach can be skipped if you don't like it. But, honestly, it doesn't really change the taste that much - it's just good for you.
- Store bought shredded cheese is perfect for this recipe, but you can shred it yourself if you prefer. I like to use a mexican cheese blend or plain mozzarella cheese.
- Chicken seasoning - I use garlic powder and onion powder, but you can also use just ground black pepper
How to make them
- Melt ⅓ of the butter in a pan over medium-high heat. When melted, add the chicken and season with garlic powder and onion powder. Mix well and cook for about 5 minutes until the chicken has nice color and is cooked through.
- Lower the heat and add in the rest of the butter - you just want this butter to melt, not brown
- Add the hot sauce
- Mix, and simmer 2 minutes
- Add spinach
- Mix and allow the spinach to wilt, and you are done with the filling!
- Heat a pan over medium heat, and when it's hot place a tortilla in the pan. After 30 seconds, flip the tortilla and add shredded cheese.
- Add buffalo chicken filling on one half of the tortilla
- Fold the cheese-only side over the cheese-and-chicken side and let it cook 30 seconds. Press lightly with a spatula or kitchen forceps while it's cooking, to "glue" the cheese and buffalo mix together.
- Carefully grab the quesadilla and flip it over. Cook on the other side for 30 seconds, then remove the quesadilla from the heat.
- Repeat until all the quesadillas are done, then serve with blue cheese dressing, buffalo ranch, or plain sour cream.
Tips & tricks
- Start with a hot pan to get that nice, crispy, exterior
- Make it even crispier by spreading a thin layer of butter on the outside of the quesadilla
- To keep the quesadillas warm while you finish the rest, heat your oven to 300°F (150°C) and place quesadillas in a covered, oven-safe, container in the middle of the oven
- Serve with blue cheese coleslaw for a perfect pairing
- Store leftovers in the refrigerator in an airtight container for up to 4 days
- Freeze leftovers to keep them for longer, they're good for up to 3 months. Freeze them individually before adding multiple to a container, or freeze with parchment paper in between each quesadilla.
Recipe FAQ
Can I reheat them?
Yes! They reheat wonderfully and are almost as delicious the next day, as they are freshly made. Just reheat in the microwave for about 1 minute, or in a pan on the stove over medium heat for 3-5 minutes.
How do I make Buffalo Chicken Quesadillas with already cooked chicken?
If you have rotisserie chicken, leftover shredded chicken, or really any kind of leftover chicken, you can use that instead.
Heat up the chicken in a pan over medium-heat, then add ⅔ of the butter and allow it to melt. Add in the hot sauce, mix and simmer for 2 minutes, and then add spinach and allow it to wilt. Then you're ready to make your quesadillas!
How many quesadillas do I need per person?
As a main course: 2 quesadillas per person
As part of a buffet: ½ to 1 quesadilla per person
As an appetizer: 1 quesadilla per person
More quick & easy buffalo recipes
Looking for more quick & easy spicy buffalo recipes?
- Instant Pot Buffalo Chicken Dip
- 15-minute Buffalo Chicken Pasta
- Buffalo Chicken Pasta Bake
- Air Fryer Buffalo Cauliflower
- Buffalo Cauliflower Tacos
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Buffalo Chicken Quesadillas
Print RateServings: 8 quesadillas
Calories: 253kcal
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Ingredients
- 3 tablespoon butter divided
- 1 lb bone-less chicken cut in small pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup hot sauce* Frank's RedHot or Cholula
- 2 handfuls spinach
- 8 flour tortillas
- 1 cup shredded cheese
To serve
- 1 batch Blue Cheese Sauce optional
Instructions
Buffalo Chicken
- Heat a pan over medium-high heat and add ⅓ of the butter. When the butter has melted, add the chicken and season with garlic powder and onion powder. Mix well and cook 5 minutes, until chicken has a nice color on the outside and is cooked through.3 tablespoon butter, 1 lb bone-less chicken, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Lower the heat to medium and add the remaining ⅔ of butter. When melted, pour over hot sauce and mix well. Simmer 2 minutes.3 tablespoon butter, ½ cup hot sauce*
- Add spinach and mix while it wilts down. When fully wilted, take the pan off the heat and set aside for now.2 handfuls spinach
Buffalo Chicken Quesadillas
- Bring out a pan with at least the same diameter as the tortillas. Place it over medium heat. When the pan is hot, place one tortilla in the pan.8 flour tortillas
- After 30 seconds, flip the tortilla and sprinkle 1.5 tablespoon of shredded cheese over the entire tortilla.. Then, on one half of the tortilla, spread out 2 tablespoons of buffalo chicken. Using a pair of kitchen tongs, fold the tortilla bread once so that the side without chicken covers the side with chicken. Press your tortilla lightly with the forceps while cooking.1 cup shredded cheese
- After 30 seconds, flip it over and cook on the other side.
- After another 30 seconds, take it out of the pan and set aside.
- Start over with your next tortilla, and continue until you have made all the quesadillas. Serve with blue cheese sauce or another sauce of your choice.1 batch Blue Cheese Sauce
Equipment (may contain affiliate links)
Video
Notes
- Chicken: I prefer chicken thigh filets but chicken breasts are also good
- Spinach can be skipped
- Shredded cheese can be store bought or home shredded
- Start with a hot pan to get that nice, crispy, exterior
- Make it even crispier by spreading a thin layer of butter on the outside of the quesadilla
- To keep the quesadillas warm while you finish the rest, heat your oven to 300°F (150°C) and place quesadillas in a covered, oven-safe, container in the middle of the oven
- Store leftovers in the fridge in an airtight container for up to 4 days
- Freeze leftovers to keep them for longer, they're good for up to 3 months. Freeze them individually before adding multiple to a container, or freeze with parchment paper in between each quesadilla.
How do I make Buffalo Chicken Quesadillas with leftover chicken or rotisserie chicken?
Heat up the chicken in a pan over medium-heat, then add ⅔ of the butter and allow it to melt. Add in the hot sauce, mix and simmer for 2 minutes, and then add spinach and allow it to wilt. Then you're ready to make your quesadillas!How many quesadillas do I need per person?
As a main course: 2 quesadillas per personAs part of a buffet: ½ to 1 quesadilla per person
As an appetizer: 1 quesadilla per person
Nutrition
Calories: 253kcal | Carbohydrates: 17g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 763mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Michele
Question, What size tortillas do I purchase?
Emmeline Kemperyd
Hi Michele! I use pretty large tortillas, 12 inches or so. /Emmeline
Diane
Thank you thank you for the blue cheese! From Buffalo & every recipe I see says ranch - ugh! No way is that a Buffalo chicken! Making quesadillas tomorrow & will def be having blue cheese to dip!❤️
Emmeline Kemperyd
Hi Diane! I am 100% on your side - since when does buffalo chicken come with ranch?? Hope you enjoy the quesadillas! /Emmeline
Sojiya
Oh my! My kids are definitely going to love these quesadillas!!! I have all the ingredients to make them... Going to make them tonight for dinner.
Renee | The Good Hearted Woman
I don't know how I would have survived raising five kids without great quesadilla recipes like this one! So easy, and so tasty, too!
Jessica Formicola
We had these for dinner last night and they were incredible! They will definitely be on our regular rotation!
Emmeline Kemperyd
Thank you Jessica! So happy to hear that you enjoyed them!
Andrea Metlika
What a great switch up for a quesadillas. I could eat these weekly.
Amy | amycaseycooks
Wow!! My family will love this recipe. They are crazy for any recipe which includes buffalo chicken. And I love the addition of the spinach to the quesadillas.
Emmeline Kemperyd
Oh yes gotta hide that spinach anywhere you can! 😉