Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- ½ cup buffalo sauce, or more to taste
- 1½-2 cups Monterey Jack cheese, shredded
- 4 large burrito-sized tortillas
Optional Serving Ingredients
- Blue cheese or ranch dressing, for dipping
- Celery sticks
Instructions
- Prepare the filling: In a medium bowl, combine the shredded cooked chicken, buffalo sauce, and shredded Monterey Jack cheese until well mixed.
- Assemble the quesadillas: Lay out the tortillas and evenly divide the buffalo chicken and cheese mixture, spreading it over half of each tortilla.
- Fold the tortillas: Fold each tortilla in half over the filling to create a half-moon shape.
- Preheat the pan: Heat a large non-stick skillet or griddle over medium-high heat until hot.
- Cook the quesadillas: Place the folded tortillas on the skillet and cook for 3-4 minutes on one side until golden brown and crispy.
- Flip and melt cheese: Carefully flip each quesadilla using a spatula and cook for another 3-4 minutes until the second side is golden brown and the cheese inside has melted completely.
- Repeat: Continue cooking any remaining quesadillas using the same method.
- Serve: Slice the quesadillas into wedges and serve immediately with blue cheese or ranch dressing and celery sticks for a classic buffalo accompaniment.
Notes
- Use leftover cooked chicken for a quick meal or cook chicken breasts and shred them fresh.
- Adjust the amount of buffalo sauce to make it more or less spicy according to your preference.
- For extra crispiness, press the quesadillas gently with a spatula during cooking.
- Blue cheese or ranch dressing complements the spicy buffalo flavor perfectly but is optional if you prefer.
- Celery sticks add a nice fresh crunch alongside the rich quesadillas.
- If you don't have Monterey Jack cheese, a mild mozzarella or cheddar can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
