Crispy Buffalo Chicken Quesadilla
Shredded rotisserie chicken tossed with buffalo sauce, melted between tortillas with cheddar, then pan-fried until the outside crisps and the cheese oozes. Serve with mayo for dipping and pickled vegetables on the side.
- Total time
- 12 min
- Servings
- 2
- Calories
- 520
- Protein
- 34g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- ½ cup buffalo sauce
- 4 count flour tortillas
- 1 cup cheddar cheese, shredded
Instructions
- 1
Toss shredded chicken with buffalo sauce until fully coated.
- 2
Lay one tortilla flat, sprinkle half the cheese on it, then top with buffalo chicken.
- 3
Add remaining cheese, then place second tortilla on top and press gently.
- 4
Heat a skillet over medium-high until a water droplet sizzles on contact, ~60 seconds.
- 5
Slide quesadilla into the skillet and cook 3 minutes until golden and crispy on the bottom.
- 6
Flip carefully and cook 2 minutes more until the second side is golden and cheese melts through.
Tools you’ll need
- medium bowl
- 10-inch skillet
- spatula
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