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Buffalo Chicken Quesadilla Wedges

Buffalo-sauced chicken and melting cheese fill small folded tortillas that griddle crisp in quick, uncrowded batches.

Golden Buffalo chicken quesadilla wedges are served with ranch dressing and crisp celery sticks.

These bar-style wedges keep the filling bold but compact: chopped chicken gets tossed in butter and cayenne hot sauce until the coating clings without pooling. Small tortillas make the portions easy to pick up and share.

The skillet handles the chicken first and the quesadillas afterward, while a moderate griddle heat gives the cheese time to melt before the tortillas overbrown.

Cook chicken before saucing

Searing the chicken in a single layer gives it color and keeps the cooking sequence simple. Check the thickest breast for 165 F, then rest it before chopping so the pieces stay juicy and manageable in the tortilla.

Let the sauce cling

Butter rounds out the hot sauce and helps it coat the chicken. Toss the pieces briefly over low heat and remove any excess liquid, since a wet filling can steam the tortilla instead of letting it crisp.

Chopped chicken is coated in Buffalo sauce before it is added to cheese on flour tortillas. — Chopped chicken is coated in buttery Buffalo sauce before being divided over cheese in folded tortillas.

Choose one melting cheese

Monterey Jack is the default for a mild, smooth melt that lets the Buffalo flavor lead. If you prefer sharper tang, use the measured cheddar alternative in its place rather than mixing both branches.

Give each tortilla room

A single quesadilla at a time is easier to turn and leaves room for the tortilla to make broad contact with the pan. If the outside colors before the cheese melts, reduce the heat and let the next side finish more gently.

A close view shows melted cheese and Buffalo chicken tucked inside a crisp browned tortilla wedge. — Golden tortilla edges frame a compact Buffalo chicken and melted cheese filling.

Keep later batches crisp

Do not stack the quesadillas as they come off the skillet, because trapped steam softens the browned surfaces. A rack or a warm plate with space between pieces lets the first batches wait briefly while the rest cook.

Pair with a cool dip

Ranch dressing is the default dip, with blue-cheese dressing available as a full replacement for a more assertive pairing. Celery sticks bring a crisp, fresh counterpoint; serve everything while the wedges are still warm.

Buffalo Chicken Quesadilla Wedges

6 appetizer servings

50 minutes total

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tsp neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1/3 cup cayenne pepper hot sauce
•
• 6 (8-inch) flour tortillas
• 1 tbsp neutral oil for griddling
•
• 4 celery ribs, cut into sticks

Method

Season the chicken
Pat the chicken breasts dry and season both sides with the kosher salt and black pepper. Keep the raw chicken on a separate plate and wash your hands and board after handling it.
Look for: The chicken is dry to the touch and has an even, light coating of seasoning.
Cook the chicken
Heat the 1 tsp neutral oil in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, lowering the heat and covering the skillet for the last few minutes if needed, until the thickest part reaches 165 F.
Look for: The surface is lightly browned and an instant-read thermometer reads 165 F at the thickest point.
Rest and chop
Transfer the cooked chicken to a clean plate and rest for 5 minutes. Chop it into small, roughly 1/2-inch pieces so each quesadilla wedge gets a compact bite of filling.
Look for: The chicken rests before cutting and the pieces are small enough to distribute evenly.
Make the Buffalo filling
Wipe out the skillet, melt the butter over low heat, and stir in the cayenne pepper hot sauce. Add the chopped chicken and toss over medium-low heat for 1 to 2 minutes, until coated with no pool of sauce; lift it out with a slotted spoon if excess liquid remains.
Look for: The chicken is glossy and evenly coated, while the skillet has no watery sauce puddle.
Fill the tortillas
Divide the Monterey Jack among the tortillas, covering only one half of each and leaving a narrow edge clear. Divide the chicken over the cheese, then fold each tortilla over; if using the cheddar alternative, replace all the Monterey Jack with the same amount rather than combining both cheeses.
Look for: Each folded tortilla closes without spilling and has a thin, even layer of filling.
Griddle the first quesadillas
Brush a thin film of the griddling oil across the skillet and heat it over medium. Cook one folded quesadilla at a time for about 2 minutes per side, pressing gently with a spatula, until the tortilla is crisp and the cheese begins to melt.
Look for: The tortilla has golden-brown patches and the folded edge holds the filling in place.
Cook in uncrowded batches
Repeat with the remaining quesadillas, keeping them in a single layer and adding a little more of the measured oil when the pan looks dry. Lower the heat if the tortilla browns before the cheese melts, and transfer finished pieces to a rack or warm plate without stacking.
Look for: Each batch cooks evenly, with a crisp outside and fully melted cheese inside.
Cut into wedges
Let each quesadilla stand for 1 minute so the cheese can settle, then cut it into 3 wedges with a sharp knife or pizza wheel. Arrange the wedges with their cut sides visible for easy appetizer serving.
Look for: The filling stays in the wedges instead of sliding out when cut.
Serve with dip and celery
Pour the ranch dressing into a serving bowl and arrange the celery sticks beside the warm wedges. If choosing the blue-cheese alternative, serve it in place of ranch rather than as an additional required dip.
Look for: The wedges are warm and crisp, with the selected dip and celery ready alongside.