Forget greasy takeout and messy assembly lines! This Buffalo Chicken Sheet Pan Quesadilla recipe is the ultimate game-day snack, party appetizer, or even a surprisingly satisfying weeknight dinner. It's quick, easy, and delivers all the cheesy, spicy, tangy goodness of buffalo chicken dip in a convenient, handheld package. Get ready to elevate your quesadilla game!
What Makes This Recipe Unique?
This recipe isn't just your average quesadilla. By utilizing a sheet pan, we're maximizing efficiency and minimizing cleanup. We're also achieving perfectly crispy tortillas and evenly melted cheese without the fuss of individual frying or grilling. The sheet pan method allows for consistent cooking of multiple quesadillas at once, perfect for feeding a crowd or prepping ahead.
Ingredients You'll Need:
- For the Buffalo Chicken:
- 1 lb cooked chicken breast, shredded or chopped (rotisserie chicken works great!)
- 1/2 cup buffalo wing sauce (adjust to your spice preference)
- 2 tablespoons ranch dressing or sour cream (for extra creaminess)
- 1/4 cup crumbled blue cheese (optional, but highly recommended!)
- For the Quesadillas:
- 6-8 large flour tortillas
- 2 cups shredded cheddar cheese (or your favorite blend)
- 1 tablespoon olive oil or cooking spray
Instructions:
- Prep the Buffalo Chicken: In a medium bowl, combine the shredded chicken, buffalo sauce, ranch dressing, and blue cheese (if using). Mix well to ensure the chicken is evenly coated.
- Assemble the Quesadillas: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with olive oil or cooking spray. Spread a thin layer of the buffalo chicken mixture over half of each tortilla. Sprinkle generously with cheddar cheese. Fold the tortillas in half to form half-moon shapes.
- Bake the Quesadillas: Place the quesadillas on the prepared baking sheet. Bake for 12-15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly. Flip halfway through for even browning.
- Serve & Enjoy: Remove from the oven and let cool slightly before slicing and serving. Garnish with extra blue cheese, green onions, or a drizzle of ranch dressing, if desired.
Frequently Asked Questions (FAQ)
Can I use different types of cheese?
Absolutely! Cheddar is a classic choice, but you can experiment with Monterey Jack, pepper jack, Colby Jack, or even a Mexican blend for a unique flavor profile.
What if I don't have blue cheese?
No problem! The blue cheese adds a tangy, salty element that complements the buffalo sauce perfectly, but it's not essential. You can omit it entirely or substitute it with crumbled feta cheese for a similar salty tang.
Can I make this ahead of time?
You can prepare the buffalo chicken mixture ahead of time and store it in the refrigerator until you're ready to assemble the quesadillas. Assemble the quesadillas just before baking for the best results. You can also bake them ahead and reheat them in the oven or microwave.
Can I use corn tortillas?
While flour tortillas are generally recommended for their ability to hold the filling and get crispy, you can certainly experiment with corn tortillas. Keep in mind that corn tortillas tend to be more fragile and might break more easily during assembly and baking.
How do I make this spicier or milder?
To make it spicier, use a hotter buffalo wing sauce or add a pinch of cayenne pepper to the chicken mixture. For a milder version, use a milder buffalo sauce or reduce the amount used.
Tips for Success:
- Don't overcrowd the baking sheet: Leave some space between the quesadillas to ensure even cooking and browning.
- Use a good quality cheese: The cheese is a key component of this recipe, so choose a cheese you enjoy and that melts well.
- Adjust cooking time as needed: Ovens vary, so keep an eye on your quesadillas and adjust the cooking time accordingly.
This Buffalo Chicken Sheet Pan Quesadilla recipe is a surefire crowd-pleaser. Its ease of preparation, delicious flavors, and minimal cleanup make it an ideal choice for any occasion. Enjoy!
