Buffalo Ranch Chicken Quesadillas

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Buffalo Ranch Chicken Quesadillas

Sometimes a recipe is so unassuming and so basic, I never think to post it here and add it to my recipe collection.  But, why should I keep these easy ideas to myself and assume that no one would benefit from this?  Even if there are only two of you out there reading this and thinking “Why didn’t I think of that?” instead of the other 98% of you thinking “Ummm, duh, I make this stuff all the time!”

Remember this Buffalo Ranch we made back in June?  Well, I like to mix it into shredded cooked chicken, layered in between my homemade flour tortillas sprinkled with some cheese, then heated in a skillet for some tasty quesadillas.  Hello, easy lunch!  But, wait, a perfect appetizer for the football season, too!

By the way, I feel like I have to explain why the quesadillas don’t look so “pretty”.  That’s what happens when you use homemade tortillas, instead of the perfectly round store-bought.  🙂  Worth it in every bite!

Buffalo Ranch Chicken Quesadillas

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving Size: 1 quesadilla

Buffalo Ranch Chicken Quesadillas

Measurements of ingredients are not listed as this can be completely left up to your own taste. Serve as a light lunch, or a party appetizer. Dip into extra buffalo ranch sauce if you like!

Heat a skillet over medium to medium high heat.

Meanwhile, in a medium bowl, mix together the chicken and buffalo ranch dressing. Lightly spray one side of a tortilla with cooking spray, then place sprayed side down on the heated skillet. Layer chicken mixture over half the tortilla, then sprinkle with some cheese. Cook for 1 minute, then use spatula to fold tortilla in half (over the filling).

Cook for another minute or two, then flip and cook 1-2 more minutes until golden and crispy. Remove from heat. Repeat with remaining tortillas and filling. Cut into wedges and serve.


These are great to freeze! Layer on a baking sheet and freeze for 1 hour, then transfer to a freezer bag and store up to 1 month. To reheat, place in a preheated 350 degree oven for 5-7 minutes.


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  1. I got my sister hooked on Buffalo Chicken Pizza, then one day she mentioned that she made Buffalo Chicken Quesadillas b/c they were faster/easier. So, I’ve been making them ever since…glad to see we aren’t the only ones! Now, I have to try making my own tortillas!

  2. One of my FAVORITE things to make!

  3. I love this easy idea, Nikki. I can definitely see making up a batch of these on a weekend to have for school lunches (I’ll have to figure out how to reheat in the microwave) or dinner on busy, busy nights.

  4. LOve love love these!

  5. Mmm! What is it about buffalo sauce and ranch?! Such a wonderful combo!

  6. This is amazing! I can’t believe I’d never thought of this. Definitely trying this out for lunch.

  7. Nikki, I will always be one of those people who welcomes the simple ideas because I rarely do think of something food-related myself! 🙂 Thanks for sharing–these sound yummy! I love all your cool photo backdrops, by the way!

  8. These quesadillas are calling my name today . . .

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