This Buffalo Chicken Quesadilla recipe brings together spicy buffalo chicken, melted Monterey jack cheese, quick-pickled vegetables, and a crisp golden tortilla for a bold, satisfying meal.
Tender chicken breast is coated in a homemade buffalo-style sauce made with Frank’s RedHot Original sauce, honey, garlic powder, onion powder, salt, and pepper. The heat is balanced with just enough sweetness, while the pickled red onion, carrots, and cilantro add freshness, crunch, and tang. Finished with blue cheese dressing or ranch, these buffalo chicken quesadillas have the kind of big flavor you would expect from a great food truck.
Buffalo sauce is a classic choice for wings, chicken sandwiches, dips, and game day appetizers, but it also works beautifully in a quesadilla. The spicy chicken pairs perfectly with gooey cheese, and the tortilla gets crisp on the outside while everything inside stays warm, creamy, and flavorful.
This easy buffalo chicken quesadilla recipe is also a great make-ahead option. For the best flavor, marinate the chicken in the buffalo sauce mixture for at least one hour before cooking. Once the chicken is ready, the rest comes together quickly: pickle the vegetables, cook and shred the chicken, assemble the quesadillas, and toast them in a skillet until golden brown.
Serve these quesadillas as a quick dinner, a party appetizer, or a game day snack. They are hearty enough to stand alone but also pair well with a crisp salad, fries, cheese curds, or mozzarella sticks.
Buffalo Chicken Quesadilla – Featured Ingredients
- Frank’s RedHot Original sauce: This hot sauce forms the base of the buffalo-style sauce. You can also use a prepared buffalo wing sauce if you prefer.
- Honey: A little honey helps balance the heat and gives the sauce a smoother, more rounded flavor.
- Chicken breast: Chicken breast works well because it cooks quickly and shreds easily. Rotisserie chicken or leftover cooked chicken can also be used.
- Apple cider vinegar: This adds acidity to the vegetable mixture and helps create a quick-pickled flavor.
- Vegetables: Thinly sliced red onion, grated carrots, and chopped cilantro make the quesadillas colorful, tangy, and fresh.
- Tortillas: Large flour tortillas work best because they fold easily and crisp nicely in the skillet. Whole wheat or corn tortillas may also be used.
- Shredded Monterey jack cheese: Monterey jack melts smoothly and gives the quesadilla a creamy, cheesy texture.
- Blue cheese dressing: A classic pairing with buffalo chicken, blue cheese dressing adds cool creaminess. Ranch dressing is another good option.
Can I use pre-cooked chicken?
Yes. To make buffalo chicken quesadillas with pre-cooked chicken, add ½ cup of buffalo sauce and the honey to a saucepan and whisk until combined. Warm the sauce over medium heat, then stir in 2 cups of shredded chicken. Cook on low until the chicken is heated through and evenly coated. This shortcut works well with rotisserie chicken or leftover chicken.
Can I make this vegetarian?
Yes. For a vegetarian version, replace the chicken with cauliflower or tofu. The buffalo sauce, pickled vegetables, cheese, and dressing will still give the quesadillas a spicy, tangy, and satisfying flavor.
Pro Tip for the Best Flavor
Let the chicken marinate in the buffalo sauce mixture for at least one hour before cooking. This gives the chicken time to absorb the spicy, tangy flavor and makes the finished quesadillas taste even better.
How to Store & Reheat
Store leftover buffalo chicken quesadillas in an airtight container in the refrigerator for up to 3 days.
To reheat, place a quesadilla in a skillet over medium heat and cook until warmed through and crisp again. You can also reheat it in the microwave, but the tortilla will be softer.
What to Eat with Buffalo Chicken Quesadillas
Buffalo chicken quesadillas can be served as a main dish, appetizer, or party food. For a lighter meal, pair them with a crisp Caesar salad, cucumber tomato feta salad, or watermelon feta mint salad. For a heartier spread, serve them with garlic parmesan fries, fried cheese curds, or mozzarella sticks.
Blue cheese dressing and ranch dressing both make excellent dips. Lime wedges, guacamole, or extra buffalo sauce can also be served on the side if you want more brightness, creaminess, or heat.
Buffalo Chicken Quesadilla Recipe
Ingredients
- 1 cup Frank’s RedHot Original sauce, divided
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper
- 1.5 lbs. chicken breast
- 4 tablespoons olive oil, divided
- 1 teaspoon apple cider vinegar
- ¼ small red onion, thinly sliced
- 2 large carrots, grated
- ¼ cup cilantro, chopped
- 6 large tortillas
- 8 oz. shredded Monterey jack cheese, about 2 cups
- ½ cup blue cheese dressing
Instructions
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Add ½ cup hot sauce, honey, garlic powder, onion powder, ½ teaspoon salt, and black pepper to a large bowl. Whisk until combined. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 1 hour.
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In a separate bowl, whisk together 1 tablespoon olive oil, apple cider vinegar, and the remaining salt. Add the red onion, carrots, and cilantro. Stir to combine, then set aside.
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Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot, add the chicken and cook for 5 minutes. Flip and cook for another 5 to 7 minutes, or until the internal temperature reaches 165℉. Remove the chicken from the skillet and let it rest for 5 minutes.
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Shred the chicken and transfer it to a bowl. Stir in the remaining buffalo sauce until the chicken is evenly coated.
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To assemble each quesadilla, place ⅓ cup shredded Monterey jack cheese on one side of a tortilla. Add ⅓ to ½ cup shredded buffalo chicken on top of the cheese, then add ¼ cup of the carrot mixture. Fold the tortilla in half.
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Heat a clean skillet over medium heat. Brush the outside of each assembled quesadilla with the remaining olive oil. Cook each quesadilla for 1 to 2 minutes per side, or until the tortilla is golden brown and the cheese has melted.
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Slice and serve warm with blue cheese dressing or ranch dressing.
Tips & Notes
- To use pre-cooked chicken, add ½ cup buffalo sauce and honey to a saucepan and whisk to combine. Warm over medium heat, add 2 cups shredded chicken, and cook on low until heated through.
- If you love blue cheese, add blue cheese crumbles to the quesadilla along with the Monterey jack.
Nutrition
Carbohydrates: 21 g,
Protein: 37 g,
Fat: 28 g,
Fiber: 2 g,
Sugar: 6 g
Nutrition information is automatically calculated and should be used as an approximation.