Build Thread - Buffalo Chicken Quesadilla


Active Member
Need a simple lunch you can make with a bit of prep? Let's dive into one of my favorite quick lunches, Buffalo Chicken Quesadilla.

Chicken Breast
Buffalo Sauce
Ranch Dressing (optional)

First up we need to prepare our chicken. I like to make a batch of shredded chicken at the beginning of the week and just grab some of that for this, but if you don't have shredded chicken on hand and don't want to make any, just use some diced chicken and cut to your preference.

Prepare Shredded Chicken

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Take your chicken breasts and season. Since I make one batch of chicken to last me the week, I just season with salt and pepper at this stage. This week I have other plans for my chicken, so while I seasoned 2 breasts, I only made 1 into shreds.

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Heat a skillet on medium. Don't forget to either spray the pan or add some oil so your chicken doesn't stick. Cook on each side for 3-5 minutes on medium heat or until both sides have that nice golden crust on them. Add water up to about the halfway point on the chicken. Bring to a boil and then lower to a simmer and cover for about 8-10 minutes or until chicken is cooked through.

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Remove the chicken from the heat and allow it to cool for awhile. When ready shred your chicken breast(s). You could use forks, but I prefer to tear it apart using my hands.

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Cooking the Quesadilla
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Heat a griddle, griddle pan, or skillet large enough to hold your tortilla to medium-low heat. We're just trying to melt the cheese at this point.

Place your tortilla down and cover with cheese. I like mine really cheesy, so I tend to fill the whole thing with, if any, gaps.

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While the cheese is melting, heat up your chicken in a skillet over medium heat along with buffalo sauce and ranch dressing. If your chicken is already warm, just mix in a bowl. Add any other seasoning or flavor you want. I like to add lime juice and chili powder when I have some on hand. If you don't have buffalo sauce, combine equal portions melted butter and hot sauce together. Secret Aardvark Habanero is a personal favorite.

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When chicken mixture is combined arrange on one half of the tortilla with now melted cheese.

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Flip the other half of the tortilla over the chicken side and see if it has the coloration you desire. If it's too light, go ahead and let the first side cook a bit longer before flipping and cooking to top side.

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When you have just the right amount of crispiness and color on the tortilla that you want, pull it off the pan and let cool for a minute or two. Cut with a knife or pizza cutter. Serve with desired sides and or sauces. Salsa, sour cream, ranch, and bleu cheese (dressing and/or crumbles) all go really well with this dish. To replicate what I would order from one of my favorite lunch spots at work, I served with air fried tater tots and a small dipping cup of ranch (not pictured).

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