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Buffalo Chicken Quesadillas

Helen T. Patterson
Crispy, cheesy, and full of spicy buffalo flavor, these oven-baked Buffalo Chicken Quesadillas are a quick and satisfying meal.
With just a handful of ingredients, you can whip up this high-protein dinner in under 20 minutes—perfect for weeknights or entertaining.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American-Mexican Fusion
Servings 4

Equipment

  • 1 large mixing bowl
  • 1 - Mixing spoon
  • (1) Baking sheet
  • 1 Spatula or tongs
  • 1 Measuring Cup (for sauce and cheese)

Ingredients
  

  • 3 cups shredded cooked chicken
  • ¾ cup buffalo sauce
  • 2 cups shredded Colby Jack cheese
  • 4 tortillas 8-inch size
  • Blue cheese dressing for dipping, optional

Instructions
 

  • Preheat the Oven for Baking: Begin by setting your oven to 400°F (200°C) so it has enough time to fully heat before you assemble the quesadillas.
    A properly preheated oven ensures that the tortillas crisp evenly and the cheese melts beautifully without drying out the chicken.
    While the oven warms up, prepare your baking sheet by either lightly greasing it or lining it with parchment paper to prevent sticking.
  • Prepare the Chicken Mixture: In a large mixing bowl, combine 3 cups of shredded cooked chicken, ¾ cup of buffalo sauce, and 2 cups of shredded Colby Jack cheese.
    Use a spoon or spatula to toss everything together until the chicken is fully coated in sauce and the cheese is evenly distributed.
    The goal here is to make sure every bite of your quesadilla has a perfect balance of spicy flavor, tender chicken, and melty cheese.
    Pro Tip: If your chicken was refrigerated, warm it slightly in the microwave before shredding and mixing—it absorbs the buffalo sauce more easily when warm.
  • Arrange Tortillas on the Baking Sheet: Place four 8-inch tortillas flat on the prepared baking sheet.
    Make sure to position them so when folded in half, they won’t overlap too much. This helps them bake evenly without sticking together.
    Think of each tortilla as a “book” where one half will hold the filling and the other half will fold over as the cover.
  • Add the Buffalo Chicken Filling: Spoon the buffalo chicken mixture onto one half of each tortilla, spreading it evenly but leaving a small border (about ½ inch) around the edges.
    This prevents the filling from spilling out as it bakes.
    Don’t worry if it looks like a generous amount—once melted, the cheese helps hold everything together.
  • Fold and Seal the Quesadillas: Gently fold the uncovered half of each tortilla over the filling to create a half-moon shape.
    Press down lightly with your hands or the back of a spatula to help seal the edges.
    The heat of the oven will naturally “glue” the quesadillas together as the cheese melts, but pressing them now ensures they stay neatly folded.
  • Bake the First Side: Transfer the baking sheet to the center rack of the oven and bake the quesadillas for about 6 minutes.
    This initial bake allows the tortillas to begin crisping and the cheese inside to start melting.
    Check halfway through to make sure the edges are not browning too quickly.
  • Flip for Even Crisping: After 6 minutes, carefully flip each quesadilla using a spatula or tongs.
    Be gentle to avoid tearing the tortilla or spilling out the filling. Bake for an additional 6–7 minutes on the second side.
    This ensures the tortillas turn golden-brown and crispy while the cheese inside becomes fully gooey and irresistible.
  • Check for Doneness: Remove the baking sheet from the oven and check that the quesadillas are fully cooked: the tortillas should be crisp and lightly browned, and some melted cheese may peek out at the edges.
    If they need more color, return them for an extra 1–2 minutes, keeping a close eye to avoid burning.
  • Rest, Slice, and Serve: Allow the quesadillas to rest for about 2 minutes after removing them from the oven.
    This short resting period makes them easier to slice since the cheese thickens slightly as it cools.
    Use a sharp knife or pizza cutter to slice each quesadilla into wedges. Serve warm with blue cheese dressing for dipping, or add extra buffalo sauce for an extra kick.

Notes

  • Use pre-cooked or rotisserie chicken to save time.
  • Warm chicken shreds absorb buffalo sauce better than cold.
  • Don’t overfill tortillas; leave space around the edges.
  • Flip quesadillas halfway through baking for even crispiness.
  • Resting a few minutes before slicing helps cheese set.
  • Pair with blue cheese or ranch for balance.
  • For extra spice, drizzle more buffalo sauce before serving.