Buffalo Chicken Quesadillas Ranch Drizzle (Printer-friendly)

Crispy tortillas loaded with spicy buffalo chicken, melted cheese, and tangy 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

→ Quesadillas

10 - 4 large flour tortillas (10-inch)

→ Ranch Drizzle

11 - 1/3 cup ranch dressing
12 - 1 tablespoon milk

→ Cooking

13 - 1 tablespoon vegetable oil

# How to Make It:

01 - Combine shredded chicken, buffalo sauce, melted butter, garlic powder, and onion powder in a medium bowl. Mix thoroughly until chicken is evenly coated.
02 - Place tortilla on clean surface. Sprinkle one-fourth of Monterey Jack and cheddar cheese over half the tortilla. Top with one-fourth of buffalo chicken mixture, green onions, and celery.
03 - Fold tortilla over to create half-moon shape. Repeat assembly with remaining tortillas and filling ingredients.
04 - Heat 1/2 tablespoon oil in large nonstick skillet over medium heat. Cook two quesadillas 2-3 minutes per side until golden brown and cheese melts. Repeat with remaining quesadillas, adding oil as needed.
05 - Whisk ranch dressing with milk in small bowl until smooth and drizzle consistency is achieved.
06 - Cut quesadillas into wedges. Drizzle with prepared ranch dressing and serve immediately.

# Expert Tips:

01 -
  • The way hot buffalo meets cool ranch creates this perfect temperature contrast that keeps you coming back for another bite
  • You can have dinner on the table in under 30 minutes using leftover or rotisserie chicken
  • Everything melty and crispy happens in one pan with minimal cleanup required
02 -
  • Medium heat is your friend here because high heat will burn the tortilla before the cheese has time to melt
  • Let the quesadillas rest for about a minute after cooking so the cheese sets slightly and does not ooze out when you slice them
  • The ranch needs to be thin enough to drizzle but not so thin that it runs right off the quesadilla
03 -
  • A cast iron skillet gives you the most gorgeous golden brown tortilla but any nonstick pan will work
  • Do not overfill your quesadillas or the cheese will escape and create a mess in your pan

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