I never used to like buffalo sauce. It was too spicy, and usually featured on chicken wings (which I only enjoy boneless, smothered in honey barbecue sauce, and so crunchy you can hardly tell it’s chicken).
Then I discovered Synder’s Hot Buffalo Wing Pretzel Pieces. If I have a food addiction, it’s an even toss up between these pretzel pieces and Oreos, both of which I can eat a whole package of in a couple days if I’m not careful. (Thankfully they don’t make it into the house very often.) 🙂
These buffalo flavored pretzels opened my mouth to buffalo sauce, and I’ve been enjoying it in various recipes since then. Today I share with you my version of buffalo quesadillas, my favorite buffalo sauce recipe by far. 🙂
These have a slight kick, but are not overly spicy. If you like a lot of heat, use a little extra buffalo sauce or throw in some of your favorite hot sauce. 😉
These always get a phenomenal response, at home and at friends’ houses. My husband and I both love them, and even my kids enjoy a few bites. With football season now in full swing, they make a great game day food!
Buffalo Chicken Quesadillas (makes about 9 quesadillas)
- 8 oz cream cheese (or neufchatel cheese), softened
- 1 1/2 c. shredded cheese, divided (*see notes below)
- 1 large squirt ranch dressing (about 2 TBSP)
- 1/3 c. buffalo hot wing sauce
- one large chicken breast, cooked and shredded (about 2 cups)
- 9 tortillas (8 inches in diameter)
- oil or butter for frying
- In a medium bowl, mix together softened cream cheese, 1 cup of the shredded cheese, ranch dressing, and wing sauce. Add in the shredded chicken and mix well.
- Heat a little oil (1-2 TBSP) in a large skillet over medium low heat.
- Spread about 1/3 cup of the chicken mixture onto half of each tortilla. Sprinkle the spread filling with a little of the remaining cheese (this helps seal the quesadilla). Fold the tortilla in half over the filling.
- Fry folded tortillas until golden brown on each side (about 3-4 minutes on each side). Replenish oil in between quesadillas if needed.
- Cut in half and serve warm with sour cream.
*You can freeze the quesadillas for a quick meal another day. Just lay the filled tortillas you want to freeze on a baking sheet and put it in the freezer. Once they are frozen (about 12-24 hours), place them in a freezer bag, seal, and store them in the freezer. To cook from frozen, heat some oil in a skillet and pull out however many quesadillas you want. Fry the frozen quesadillas on low heat with the skillet lid on to ensure heating throughout.
*I used cheddar cheese in the filling and mozzarella for sprinkling. Colby or colby jack (or pepperjack if you love the heat) would also be really good. Mix and match based on whatever you’ve got in the house. 🙂