BuffaloChicken Quesadillas is the best of two worlds - spicy & cheesy all in a handy package. Easy to make and done in 30 minutes (including prep!) - this will probably become your new favorite comfort food. Can be made with leftover chicken, store bought rotisserie chicken, or with raw 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
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 amain course: 2 quesadillas per person As part of a buffet: ½ to 1 quesadilla per person As an appetizer: 1 quesadilla per person