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Week of 4/20/26

Buffalo Chicken Quesadillas
with veggie sticks / ranch dressing

Active: 45 Total: 45
Original GF Paleo Vegetarian
Buffalo Chicken Quesadillas

Tangy buffalo chicken and melty cheese make a crave-worthy combo. Enjoy this "back pocket" meal any time you have rostisserie chicken on hand.
Smarts #1: Don't be put off by the volume of hot sauce indicated. Once everything is combined, these aren't as spicy as you might imagine.
Smarts #2: If you'd like to bake these quesadillas, you can find oven instructions here.

Proteins
Chicken, non-ground
Cuisines
American
Save recipe
20

Ingredients

Metric
Servings:
4
Ranch Dressing:
  • Fresh herbs - 2 Tbsp , finely chopped (any combination of parsley, chives, and dill; sub dried)
  • Mayonnaise - 2 Tbsp
  • Vinegar, white wine - 1 tsp
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)
  • Garlic powder - 1/4 tsp
Buffalo Chicken Quesadillas:
  • Rotisserie chicken - 1/2 , bones removed
  • Cheese, monterey jack - 6 oz , shredded (look for pre-shredded to save time; sub Mexican blend)
  • Butter - 4 Tbsp
  • Hot sauce (such as Frank's) - 1/3 cup , plus more for serving
  • Tortillas, taco-sized corn or flour - 8
  • Oil, cooking - 1 Tbsp
Veggie Sticks:
  • Celery - 2 stalks , sliced into sticks
  • Carrots - 2 , peeled and sliced into sticks (sub baby carrots)
  • Snap peas - 8 oz , trimmed

Prep

  1. Chicken - Remove meat from bones and shred or chop. If you like, you can prep the chicken for Thursday’s meal at the same time. (Can be done up to 5 days ahead)

  2. Cheese / Celery / Carrots / Snap peas - Prep as directed. Store cheese in its own container. Store cut celery in cold water to keep it fresh if prepping ahead of time. Store carrots and snap peas together in another container. (Can be done up to 5 days ahead)

  3. Make ranch dressing - Finely chop herbs. Combine herbs, mayonnaise, vinegar, sour cream, and garlic powder. If dressing seems too thick, you can thin it with a small amount of milk. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

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Make

  1. Heat a large nonstick skillet over medium heat and add butter. When butter has melted, stir in hot sauce until well combined. Add chicken to the skillet and toss with sauce. Saute until chicken is heated through and well-coated with sauce.

  2. Remove from heat and transfer chicken to a bowl. Wipe out the skillet and return it to the stove.

  3. Lay half of the tortillas out onto a clean work surface. Spread a thin layer of cheese over each tortilla and top with chicken. Place remaining tortillas on top.

  4. Add cooking oil to the skillet. Working in batches, add quesadillas to the skillet and cook over medium heat until the bottoms are golden brown (reduce the temperature a bit if they seem to be browning too quickly). Flip and cook until the other side is golden brown and cheese is melted. Repeat until all quesadillas are cooked. Allow the quesadillas to cool briefly before slicing.

  5. Arrange the vegetables on a serving platter. Give the ranch dressing a stir if made ahead of time.

  6. Slice quesadillas into wedges.

  7. Serve quesadillas and vegetables with ranch dressing and extra hot sauce for dipping. Enjoy!

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