Easy Buffalo Chicken Quesadilla

5 from 16 votes

Buffalo Chicken Quesadillas: spicy buffalo chicken inside a crispy corn tortilla. This best ever game day appetizer!

Course Main Dish

Cuisine American

Prep Time 8

Cook Time 6

Total Time 14

Servings Quesadillas

Calories 202kcal

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

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.

Ingredient 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.

Tips

1. 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.
2. 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.
3. 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.
4. Rest: Rest your chicken for a few minutes before slicing into it. This allows the juice to redistribute not run out.