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 loved how nice and crispy these were and the flavors were delicious. This one is a keeper!
This Buffalo Chicken Quasidila seems like a very delicious dish indeed. can't wait to try it out.
These quesadillas look so good and I do love a good quesadilla and these flavors shake it up for sure. I pinned this one to make for myself so thank you for sharing!
I do love quesadillas and these ones sound amazing. Buffalo chicken is really yummy and to add it to quesadillas is a great idea.
Buffalo chicken is a favorite in our house, and this quesadilla recipe looks amazing. I can’t wait to try it!
Lately I have been craving the flavor of buffalo sauce. This is a recipe that I need to make soon.
This was an amazing recipe! I loved the balance of the spicy chicken with the cheese overload (in the best way possible). We really loaded up our tortillas and they held up perfectly under the pressure. This was such a tasty recipe.
This worked exactly as written, thanks!
These quesadillas were out of this world! The buffalo chicken was just the right amount of spicy. We served them with some ranch dressing and they were perfect.
This buffalo chicken quesadilla is a tasty mix of spicy chicken and melted cheese inside a crispy tortilla. It's easy to make and perfect for a quick meal or snack!
Made these buffalo chicken quesadillas for our football watch party and they were a hit. Will make again thank you!
These are soooo tasty and such an easy quick weeknight meal! My kids dont like spicy so I leave the sauce out of theirs, but me and my husband LOVE it!
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.
I love mashups like this that combine different delicious flavors. These are really good!
Rushing around to get ready for a bitter winter makes recipes like cheesy buffalo chicken quesadilla priceless! It sounds and looks delicious, and just perfect for watching the Rams, Raiders, Chargers, 49ers, and Cowboys deliver a lot of excitement during the game.
Thanks so much Ora!