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Why This Recipe Works
This dish combines spicy buffalo chicken with melted cheese for a perfect balance of heat and creaminess. It’s quick to make and satisfying, making it great for busy weeknights or casual get-togethers. Plus, it uses simple ingredients that you likely have on hand.
Helpful Cooking Tips
- Use cooked, shredded chicken to save time and ensure even flavor.
- Cook the quesadilla on medium heat to avoid burning the tortilla while melting the cheese.
- Press down gently with a spatula to help the quesadilla hold together and get nice grill marks.
- Cook the quesadilla on medium heat to avoid burning the tortilla while melting the cheese.
- Press down gently with a spatula to help the quesadilla hold together and get nice grill marks.
Step 1
Warm a skillet over medium-high heat. Once it’s hot, lay a tortilla in the pan and sprinkle a generous amount of Oaxaca cheese over it. Drizzle some Buffalo sauce and ranch dressing on top, then add the chicken on one half of the tortilla. Let it cook for a couple of minutes until the cheese begins to melt.
Step 2
Fold the tortilla in half to cover the filling. Carefully flip it over and cook for another 3 minutes or so, until both sides turn a nice golden brown. When it’s done, take it off the heat and cut into four wedges. Serve warm and enjoy!
Serving Inspiration
Serve with a side of cool ranch or blue cheese dressing to balance the spicy buffalo sauce. Add a fresh salad or some crunchy celery sticks for a refreshing contrast. A dollop of sour cream or guacamole also pairs well and adds extra creaminess.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to keep the tortilla crisp, or use a toaster oven. Avoid microwaving if possible, as it can make the quesadilla soggy.
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