Did you know you can make your own buffalo sauce at home? And that’s only two ingredient and tastes really good? I didn’t, until a few weeks ago when I had a hankering for buffalo chicken and didn’t have any sauce. A quick Google search later, and I’m brining you a recipe for buffalo chicken quesadillas because I’m now obsessed with this sauce and this quick, easy meal.
I’m a big fan of quesadillas in general, because they are quick, filling, and highly customizable. It actually kind of surprised me to realize that the only other quesadilla recipe I’ve ever posted was for black bean and spinach quesadillas and that was a loooong time ago! But today I’m expanding the list, and I think it’s a great addition.
But first, let’s circle back to the homemade buffalo sauce. You can certainly make these quesadillas with your favorite bottled buffalo sauce, but if you don’t have any on hand I want you to know how to make some yourself. There are only two ingredients: butter and hot sauce. Simply melt your butter and whisk in hot sauce in a roughly 1:2 ratio. When I make it I usually combine 2 tbsp of unsalted butter with 5 tbsp of hot sauce, which gives me enough for about three quesadillas. You can adjust the amount of hot sauce based on how much spiciness you want, and of course you can make bigger batches to feed more people.
This recipe is great for using up leftover chicken. You can use grilled chicken, rotisserie chicken, or baked chicken, and even if it has a few spices on it, the buffalo sauce will usually cover up that flavor. I like to throw in a few extra breasts when we grill chicken and shred that to use for lunch quesadillas over the next few days.
I also want to quickly note that I realize people have different preferences when it comes to the dressing that goes best with buffalo chicken. It is my personal belief that blue cheese is the ONLY right answer, but if you want to dip your buffalo chicken quesadillas in ranch I guess that’s fine. There’s room for all of us, or so I’m told.
- 4 8" flour tortillas
- 1 1/2 c shredded cooked chicken
- 1 1/2 c shredded cheddar cheese
- 4-6 tbsp buffalo sauce*
- blue cheese or ranch dressing for dipping
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Preheat a nonstick skillet or griddle while you assemble the ingredients.
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Once heated, place one tortilla in the skillet and top with a quarter of the cheese, half the chicken, 2-3 tbsp of buffalo sauce, then more cheese. Place another tortilla on top and cook for about 4 minutes, until tortillas is slightly browned and cheese is melting. Flip and cook for about 2 minutes on the second side.
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Repeat the instructions above for second quesadilla, or you can make two simultaneously if you have a griddle with a big enough surface to fit two.
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Remove from heat and allow to cool for a minute or two before slicing and serving with dressing of choice.
*To make your own buffalo sauce, combine 2 tbsp melted butter with 5 tbsp hot sauce. Store any leftover in the refrigerator.
