Buffalo Chicken Quesadilla
These buffalo chicken quesadillas feature spicy chicken, melty cheese, and smoky bacon inside a crispy corn tortilla. Everyone loves this easy recipe on game day and it's also great for a quick dinner.
I love using buffalo sauce on things besides just wings. I've previously shared buffalo chicken dip, buffalo chicken pizza, and even buffalo chicken mac and cheese. These buffalo chicken quesadillas are a new favorite. They are cheese, crispy, and spicy all at once. Comfort food at its finest just as at home on you game day spread as it on your dinner table. I like to add Cajun seasoning and jalapenos but feel free to adjust the heat level to your liking.
Review From Catalina
★★★★★ I made your Buffalo Chicken Quesadilla for lunch today, and it was a hit! The perfect combination of spicy and cheesy. The buffalo sauce really brought the flavors together, and it was super easy to make.
Why This Recipe Works
- Perfectly Juicy Chicken: Follow our tips for moist never dry chicken.
- Folded Not Stacked: This helps prevent your filling from spilling out. Bonus: you can cook more than one at a time.
- Shallow Fry: Cooking with oil instead of a dry pan ensures the outside gets nice and crunchy.
Ingredient Notes and Shopping Tips
- Chicken Breasts: Boneless and skinless will speed up the prep. You could also use rotisserie chicken or even canned chicken.
- Tortillas: I like using corn tortillas for their flavor. They also cook up super crisp. However, you could also use flour tortillas like I do in my breakfast quesadillas. I used Mission corn tortillas.
- Buffalo Sauce: Be sure to use Buffalo wing sauce. We like Frank's Buffalo Wing Sauce. Be sure not to use pure hot sauce or this will be way too spicy. You could also use homemade.
- Jalapenos: Remove the seeds for a milder flavor. You could also use pickled Jalapenos if you like less spice.
- Bacon: I like using precooked microwave bacon to save time. Hormel Black Label is my go to.
- Cheese: Shred your own cheese if possible as it will melt more smoothly. Pre-shredded varieties contain anti caking agents that can interfere with this.
How To Make Buffalo Chicken Quesadillas
- Cook Chicken: Cook until browned on all sides and sprinkle with seasoning.
- Fill Tortillas: Fill with chicken, cheese, bacon, and jalapenos.
- Cook: Cook for 3-4 minutes per side.
Krystle's Tips: Steal My Culinary School Secrets
- Fold Don't Stack: Fold in half like a half moon instead of placing one tortilla on top of another. This prevents your filling from spilling out when you flip it. Bonus: You can fit more in the pan at once.
- Cook Over Medium Heat: Both the chicken and quesadillas do best when the heat isn't too high. You don't want the outside to burn before the cheese is melted.
- Don't Be Shy With the Oil: This helps you develop color and crunch on your tortilla.
- Don't Overcook: Chicken breasts are done at 165 degrees. I pull mine a few minutes early as carryover cooking will cause the temperature to still rise even once it's removed from the pan.
- Rest: Rest your chicken for a few minutes before slicing into it. This allows the juice to redistribute not run out.
Frequently Asked Questions
Yes! Spray with nonstick cooking spray and bake at 425 degrees for 5-7 minutes.
Yes, cook at 375 for 6-8 minutes.
I don't suggest assembling ahead as the tortilla can get soggy.
I like to make the filling ahead of time and stick it in the fridge. Then when you are ready to eat, you just have to stuff the tortillas, and cook!
Bonus: Fresh out of the fridge filling create less steam while heating to prevent a soggy tortilla.
More Chicken Recipes to Try
This was originally a sponsored post written for Mission in 2018 updated with new information in 2025.
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📖 Recipe
Easy Buffalo Chicken Quesadilla
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Ingredients
- 8 Mission® Super Soft Corn Tortillas
- 2 Tablespoons Olive Oil Or Butter
- 1 Pound Boneless Skinless Chicken Breasts Diced or Shredded (About 2 Large Breasts)
- 2 Teaspoons. Cajun Seasoning
- ¼ Cup Buffalo Wing Sauce
- ¼ Cup Jalapenos Finely Diced
- 4 Slices Bacon Cooked Crisp and Chopped
- 1 Cup Sharp Cheddar Cheese Shredded
- Sour Cream,Buffalo Sauce, and Cilantro For Garnish If Desired
Instructions
- Season chicken breasts with Cajun seasoning on both sides.
- In a large skillet, heat olive oil over medium heat. Cook until browned on all sides, and no longer pink in the middle. Rest and dice. Toss with Buffalo sauce.
- In the same skillet, heat olive oil over medium heat. While skillet is reheating, evenly divide chicken, and cheese (about ¼ cup each) between 4 tortillas. Top with about a tablespoon each of jalapenos and bacon.
- Top with another corn tortilla and gently press down.
- Cook for about 3-4 minutes per side or until crispy.
- Garnish with sour cream, buffalo sauce, and cilantro if desired.
Notes
-
- Tortillas: I like using corn tortillas for their flavor. They also cook up super crisp. However, you could also use flour tortillas.
- Buffalo Sauce: Be sure to use Buffalo wing sauce. We like Frank's Buffalo Wing Sauce. Be sure not to use pure hot sauce or this will be way too spicy.
- Jalapenos: Remove the seeds for a milder flavor.
- Bacon: I like using precooked microwave bacon to save time. Hormel Black Label is my go to.
- Cheese: Shred your own cheese if possible as it will melt more smoothly.
-
- Fold Don't Stack: Fold in half like a half moon instead of placing one tortilla on top of another. This prevents your filling from spilling out when you flip it.
- Cook Over Medium Heat: Both the chicken and quesadillas do best when the heat isn't too high. You don't want the outside to burn before the cheese is melted.
- Don't Overcook: Chicken breasts are done at 165 degrees. I pull mine a few minutes early as carryover cooking will cause the temperature to still rise even once it's removed from the pan.
- Rest: Rest your chicken for a few minutes before slicing into it. This allows the juice to redistribute not run out.
I love quesadillas! Thank you for sharing that delicious recipe to us so that we can make it at our home and try it my family members.
Great mix of heat and crunch, and the cheesy filling with a bit of bacon was super satisfying. Definitely something I’ll keep in mind for a quick dinner or weekend snack.
Buffalo chicken quesadilla is delicious I have made it for our dinner.
With a buffalo sauce-loving husband, this quesadilla was a total win at our house. I loved how quick and easy it was to make—perfect for weeknights or game day.