Buffalo Chicken Quesadillas
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $24.00
- Nutrition
- 690 cal · 44g protein
- quick
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Buffalo Chicken Quesadillas is a weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $24 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- ⅓ cup hot sauce
- 2 tbsp unsalted butter
- 4 count large flour tortillas
- 2 oz crumbled blue cheese
- 1½ cups shredded Monterey Jack cheese
- 2 count romaine hearts
- 10 oz shredded carrots
- ⅓ cup ranch dressing
Steps
- Shred the rotisserie chicken meat. If anyone wants it mild, set some plain chicken aside now.
- Melt 1 tablespoon butter in a small pan, stir in the hot sauce, and toss with the shredded chicken.
- Spread buffalo chicken over half of each tortilla, top with the Monterey Jack and a sprinkle of blue cheese (skip the blue cheese for kids), and fold closed.
- Melt the remaining butter in a large skillet over medium heat. Cook the quesadillas 2 at a time, 2-3 minutes per side, pressing gently, until golden and the cheese melts. The chicken filling should reach 165°F.
- Toss the chopped romaine and carrots with the ranch dressing. Cut the quesadillas into wedges and serve with the salad.
- Picky eater tip: Plain chicken and Monterey Jack in a tortilla, with no hot sauce or blue cheese, is an easy plain quesadilla.
- Make-ahead tip: Shred the chicken and toss it with the buffalo sauce up to 2 days ahead. Store it covered in the fridge.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 42 g
- Fiber
- 2 g
- Sugar
- 3 g
- Fat
- 38 g
- Saturated fat
- 15 g
- Sodium
- 1,250 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop