Buffalo Chicken Quesadillas with Ranch (Printable View)

Spicy chicken and cheese in crispy tortillas with cool ranch drizzle

# What You'll Need:

→ Chicken & Buffalo Mixture

01 - 2 cups cooked chicken breast, shredded
02 - 1/3 cup buffalo wing sauce
03 - 1 tablespoon unsalted butter, melted
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon onion powder

→ Cheese & Fillings

06 - 1 1/2 cups shredded Monterey Jack cheese
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 cup thinly sliced green onions
09 - 1/4 cup diced celery (optional, for crunch)

→ Quesadillas

10 - 4 large flour tortillas (10-inch)

→ Ranch Drizzle

11 - 1/3 cup ranch dressing
12 - 1 tablespoon milk (to thin, if needed)

→ Cooking

13 - 1 tablespoon vegetable oil (for frying)

# How-To Steps:

01 - In a medium bowl, combine shredded chicken, buffalo sauce, melted butter, garlic powder, and onion powder. Mix until chicken is evenly coated.
02 - Place a tortilla on a clean surface. Sprinkle 1/4 of the Monterey Jack and cheddar cheese evenly over half the tortilla. Top with 1/4 of the buffalo chicken mixture, green onions, and celery (if using).
03 - Fold the tortilla over to create a half-moon shape. Repeat with remaining tortillas and fillings.
04 - Heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Place two quesadillas in the skillet and cook 2–3 minutes per side, or until golden brown and cheese is melted. Repeat with remaining quesadillas, adding more oil as needed.
05 - In a small bowl, whisk ranch dressing with milk until smooth and drizzle consistency is achieved.
06 - Slice quesadillas into wedges. Drizzle with ranch dressing and serve immediately.

# Expert Advice:

01 -
  • The spicy cool combo hits every craving at once without requiring any actual cooking skills
  • Ready in 25 minutes but tastes like something from a pub that takes way more effort
02 -
  • Let the quesadillas rest for a minute after cooking so the cheese sets up slightly
  • Medium heat is crucial here too high and you burn the tortilla before the cheese melts
03 -
  • A cast iron skillet gives the crispiest exterior but nonstick works perfectly fine
  • Use a pizza cutter to slice them it works better than a knife

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