Buffalo chicken and quesadillas are meant to be together. Just ask my husband. When I first told him I’d be making this recipe, he proceeded to ask me every day exactly when I’d be making it for dinner. When the day finally came, he devoured five servings in one sitting! I’d call that a success.
What makes this recipe so yummy is the richness of the melted mozzarella and tangy blue cheese combined with the zest and spice of shredded buffalo chicken. It’s one hot flavor and texture combo that can’t be beat. Here’s how to get them on your dinner table. (Beware of lurking husbands who’ll try to sneak a bite!)
Gather and measure all the ingredients necessary to make this delicious dish.
Poach a couple of chicken breasts, shred them and toss to coat with cayenne pepper hot sauce. I like to start with the minimum amount and add more, depending on how spicy I want to go that day.
Then, in a hot oiled skillet, top the tortilla with a few small handfuls of shredded cheese and blue cheese crumbles (my favorite part!). Cover one half with shredded buffalo chicken, then fold over and cook until crisp and golden brown. Repeat with the other tortillas, cheese and chicken.