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Crispy Buffalo Chicken Quesadillas

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These crispy buffalo chicken quesadillas combine shredded chicken tossed in buffalo sauce with melty cheeses wrapped in golden tortillas, served with a homemade ranch dip for the perfect spicy and creamy snack.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonders here)
  • ½ cup buffalo wing sauce (Frank’s RedHot recommended)
  • 2 oz cream cheese, softened
  • ½ cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 tablespoon unsalted butter
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 4 large flour tortillas (whole wheat or gluten-free optional)
  • 2 tablespoons vegetable oil or butter (for crisping tortillas)
  • For the Homemade Ranch Dip:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh lemon juice or white vinegar
  • Salt and pepper, to taste
  • Optional: 2 tablespoons buttermilk or milk to thin if needed

Instructions

  1. Prepare the Buffalo Chicken Filling: In a medium bowl, combine shredded chicken, buffalo wing sauce, softened cream cheese, garlic powder, salt, and pepper. Mix well until creamy and evenly coated. Stir in shredded cheddar and mozzarella cheeses. (About 5 minutes)
  2. Make the Ranch Dip: In a separate bowl, whisk together mayonnaise, sour cream, dried dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper. Add buttermilk or milk if a thinner consistency is desired. Refrigerate until ready to serve. (5 minutes)
  3. Assemble the Quesadillas: Heat 1 tablespoon of oil or butter in a large skillet over medium heat. Place one tortilla flat in the pan. Spread about ½ cup of buffalo chicken filling evenly over half of the tortilla. Fold the other half over the filling to create a half-moon shape. (About 3 minutes)
  4. Cook Until Crispy: Cook the quesadilla for 3-4 minutes on one side until golden and crispy. Carefully flip and cook the other side another 3-4 minutes, pressing lightly with a spatula for even crispness. Cheese should be melted and bubbly, tortilla toasted. (7–8 minutes total)
  5. Repeat: Remove cooked quesadilla and place on cutting board. Repeat with remaining tortillas and filling, adding more oil or butter as needed.
  6. Slice and Serve: Let quesadillas rest for a minute, then cut each into 3-4 wedges. Serve warm with chilled homemade ranch dip on the side. (2 minutes)

Notes

Use medium heat to avoid burning tortillas before cheese melts. Press lightly with spatula when cooking for even crispness. If filling is dry, add splash of buffalo sauce or chicken broth. Cook one quesadilla at a time for best results. Leftovers can be refrigerated up to 3 days or frozen up to 2 months. Reheat in skillet or toaster oven to maintain crispiness.

Nutrition

Keywords: buffalo chicken quesadillas, crispy quesadillas, buffalo sauce, homemade ranch dip, easy dinner, game day snack, spicy chicken, cheesy quesadilla

Find it online: https://emmaoven.com/crispy-buffalo-chicken-quesadillas-recipe-easy-homemade-ranch-dip-included/