Best Buffalo Chicken Quesadillas Recipes

BUFFALO CHICKEN QUESADILLAS

Steps:

• Place chicken tenders into a medium-sized pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low and simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain chicken tenders. Transfer to a cutting board and cut or shred as desired.
• Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.
• Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl; mix until creamy. Add cooked chicken and season with salt and pepper.
• Spread Buffalo chicken mixture onto a tortilla and top with Colby-Monterey Jack cheese and Gouda cheese. Cover with a second tortilla and set quesadilla aside. Repeat with remaining tortillas, chicken mixture, and cheese.
• Heat a skillet over medium heat. Add 1 quesadilla and cook until browned on 1 side, about 3 minutes. Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes. Repeat with remaining quesadillas.

BUFFALO CHICKEN QUESADILLAS

Steps:

• Preheat oven to 350°. In a small bowl, toss chicken with wing sauce. In a large skillet, heat oil over medium-high heat. Add onion, celery, salt and pepper; cook and stir until onion is tender., Place two tortillas on an ungreased baking sheet; top with chicken and onion mixtures. Sprinkle with Mexican cheese and olives. Top with remaining tortillas. Bake 8-10 minutes or until golden brown and cheese is melted., In a small bowl, mix sour cream and blue cheese. Serve quesadillas with celery leaves, blue cheese sauce and, if desired, additional wing sauce.

BUFFALO CHICKEN QUESADILLAS

Steps:

• Fill large saucepan halfway with water; heat to boiling. Add chicken; cook uncovered 15 to 20 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from water to large bowl; shred with 2 forks.
• Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.
• In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Place 1 tortilla in skillet; on half of tortilla, sprinkle 3 tablespoons mozzarella cheese, 2 tablespoons blue cheese and 1/2 cup shredded chicken. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted. Remove quesadilla to plate; cover to keep warm. Repeat with remaining oil, tortillas, cheese and chicken.
• Cut each quesadilla into 4 wedges. Serve with blue cheese dressing and celery sticks.

BAKED BUFFALO CHICKEN QUESADILLAS

Steps:

• 1. Add about half cup franks hot sauce to chicken and mix. Lay tortillos out and spread each with a little cream cheese, Like your buttering toast. Add chicken and tbls or more of cheese to half of tortilla. Fold and press.
• 2. Ready for grilling frying or baking a few min on each side. Let cool for 2min before cutting.
• 3. Serve with equal parts hot sauce and blue cheese mix, for dipping.

COOKS COUNTRY BUFFALO CHICKEN QUESADILLAS

Steps:

• Preheat oven to 400 degrees.
• Combine blue cheese, celery, sour cream and scallions in a bowl.
• Melt butter in a skillet over medium heat.
• Add chicken and hot sauce and simmer 8 minutes.
• Shred chicken into bite sized pieces (you can add more hot sauce here if you want).
• Spread 1/4 of cheese mixture onto a tortilla followed by a 1/4 of the chicken and then top with another tortilla.
• Bake for 15 minutes or until golden brown.

BUFFALO CHICKEN QUESADILLAS

Steps:

• Mix hot pepper sauce with melted butter and toss with chicken.
• Layer chicken mixture and cheese on 4 tortillas, dividing evenly.
• Cover with a top tortilla.
• In a grill pan or non stick skillet, cook each one for 3 to 5 minutes until toasted and cheese melts.
• Cut into quarters to serve.
• Serve with blue cheese dressing, if desired.

BUFFALO CHICKEN QUESADILLAS

Steps:

• 1. Cut up left over chicken in to bite size pieces. Add chicken to hot sauce and let sit at least 5 minutes. This is awesome if you make a larger batch and leave in refrigerator to use at a later date.
• 2. Heat stove top to medium high heat using a non stick 8- inch or larger skillet. If you have a pan without sides that is even better.
• 3. Put one flour tortilla in the skillet, add chicken and cheese on top and cover with second flour tortilla. Let cook on each side until crispy, about 2 minutes or so.
• 4. Flip over carefully to avoid losing the mixture inside and cook on other side for about 2 minutes or so. Stove tops vary in temperature so it may cook faster or slower depending on your stove top. When brown on both sides, remove from pan on to plate and cut into quarters. Serve with ranch dressing or blue cheese dressing.

BUFFALO CHICKEN & BLUE CHEESE QUESADILLAS RECIPE - (4/5)

Steps:

• 1. Combine blue cheese, celery, sour cream, and scallions in bowl. Melt butter in 12-inch nonstick skillet over medium heat. Add chicken and hot sauce and simmer until chicken is cooked through, 6 to 8 minutes. Transfer chicken mixture to bowl. Using 2 forks, shred chicken into bite-size pieces. Wipe out skillet. 2. Working one at a time, spread one-quarter of blue cheese mixture over half of tortilla, leaving ½-inch border around edges. Top with one-quarter of chicken mixture. Fold tortilla over filling, pressing firmly to seal. 3. Heat 1½ teaspoons oil in now-empty skillet over medium-high heat until shimmering. Cook 2 quesadillas until golden brown and crisp, 1 to 2 minutes per side. Transfer to cutting board. Repeat with remaining 1½ teaspoons oil and remaining 2 quesadillas. Cut into wedges. Serve.

EASY BUFFALO CHICKEN QUESADILLAS RECIPE - (4.2/5)

Steps:

• Heat skillet to medium heat. In a small bowl, toss chicken, buffalo sauce, ranch, cheese, salt & pepper, and cilantro. Lightly grease pan with oil. Place tortilla on pan, top with 1/4 of chicken mixture and fold in half. Allow to cook for 2 minutes and flip for 2 minutes on the other side. Remove from heat and repeat the process for all four tortillas. Cut each quesadillas into 4 portions, makes 16 slices. In a small bowl, mix sour cream, garnish with cilantro and serve with the quesadillas as a dip. Enjoy!

BUFFALO CHICKEN QUESADILLAS RECIPE - (4.4/5)

Steps:

• Heat a large skillet over medium heat. In a medium bowl, mix together chicken and hot sauce until chicken is evenly coated; set aside. Butter one side of your tortilla. Flip the tortilla over and spread cream cheese on half of the un-buttered side. Place the tortilla in the skillet, buttered side down. Do not fold the tortilla over yet. Add bleu cheese crumbles on top of the cream cheese. Top cheeses with chicken, and jack cheese. Fold tortilla over filling. Cook until tortilla is browned on each side and jack cheese has melted. Cut into pieces and serve warm. Top with sour cream. You can garnish with a little chopped fresh or dried chives for some color, if you like too. NOTE Don't not overdo the cheese. Can become too cheesy and little of the buffalo wing flavor you want. A little Frank's Hot Sauce mixed with melted butter would make a good dipping sauce. I also would have more blue cheese dressing on the side.

BUFFALO CHICKEN QUESADILLAS

Steps:

• 1. Preheat the grill for direct medium-high heat or preheat oven to 375 degrees
• 2. In a medium bowl, whip together the cream cheese and chicken wing sauce until smooth.
• 3. Next mix in the chicken, 1 cup shredded cheese, celery, fresh ground black pepper, and Ranch dressing
• 4. Spread the mixture onto half of each flour tortilla, sprinkle some more of the shredded cheese, and fold the tortillas.
• 5. Brush the tortillas on each side with the olive oil.
• 6. Place the quesadillas on the grill and turn when the bottoms are browned and the cheese begins to melt. If using the oven put on greased baking sheet and bake for 30-35 minutes until golden brown. Make sure to flip at least once.
• 7. Slice the quesadillas into quarters and serve with additional ranch dressing for dipping.