Crispy, cheesy, and packed with bold flavor, this Buffalo Chicken Quesadilla is a game-changer! Juicy shredded chicken is tossed in spicy buffalo sauce, layered with gooey melted cheese, and folded into a golden, crispy tortilla. But wait—there’s more! A cool and zesty lime crema takes this dish to the next level, balancing out the heat with a refreshing tang.
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Whether you’re making this for a quick lunch, a crowd-pleasing appetizer, or a weeknight dinner, trust me, this one’s a keeper. Let’s dive in!
Why You’ll Love Buffalo Chicken Quesadilla with Lime Crema
Bold & Spicy
Buffalo sauce brings the perfect kick of heat, balanced with creamy cheese.
Quick & Easy
Ready in under 30 minutes—ideal for busy days!
Crispy & Cheesy
Golden, crunchy tortillas with a melty, cheesy center? Yes, please!
Customizable
Make it mild or extra spicy, add veggies, or swap the protein—it’s up to you.
That Lime Crema!
A cool, tangy sauce that takes these quesadillas from good to next-level amazing.
Ingredients in Buffalo Chicken Quesadilla with Lime Crema
For the Quesadilla
Shredded Chicken: Tender and juicy, it soaks up all that buffalo sauce goodness. Use rotisserie chicken for extra convenience.
Buffalo Sauce: The star of the show! Choose your favorite brand or make your own.
Cheese: A blend of mozzarella and cheddar melts beautifully for that gooey, cheesy pull.
Tortillas: Flour tortillas crisp up perfectly when pan-fried.
Butter or Oil: For getting that golden, crispy exterior.
Green Onions (Optional): Adds a pop of freshness.
For the Lime Crema
Sour Cream: The base for this cool, creamy sauce.
Fresh Lime Juice: Adds a zesty, refreshing tang.
Garlic Powder: A little boost of flavor.
Salt: Just a pinch to balance everything out.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Make the Lime Crema
In a small bowl, whisk together sour cream, lime juice, garlic powder, and salt. Set aside to let the flavors meld while you prepare the quesadillas.
Prepare the Buffalo Chicken
In a bowl, toss the shredded chicken with buffalo sauce until fully coated. Adjust the heat level by adding more or less sauce to taste.
Assemble the Quesadilla
Lay a tortilla flat and sprinkle half with cheese, followed by the buffalo chicken, then another layer of cheese. Fold the tortilla in half, pressing gently to seal.
Cook Until Golden & Crispy
Heat butter or oil in a large skillet over medium heat. Cook the quesadilla for 2-3 minutes per side, pressing down lightly until crispy and golden brown.
Slice & Serve
Remove from the pan, let it cool slightly, then cut into wedges. Serve hot with lime crema on the side for dipping.
How to Serve Buffalo Chicken Quesadilla with Lime Crema
Classic Style
Slice into wedges and serve with lime crema for dipping.
Loaded Quesadilla
Top with chopped avocados, extra buffalo sauce, or crumbled blue cheese.
With a Side Salad
Pair with a crisp green salad for a fresh contrast to the spicy flavors.
Dipped & Drizzled
Try it with ranch dressing, guacamole, or extra buffalo sauce.
Additional Tips
Use Freshly Shredded Cheese
Pre-shredded cheese has anti-caking agents that can make it less melty.
Adjust the Heat
For milder quesadillas, use less buffalo sauce or mix it with a little ranch.
Don’t Overstuff
Too much filling makes it harder to flip and can lead to a soggy quesadilla.
Crispier Quesadillas
Cook on medium heat to avoid burning while still getting a crispy shell.
Make It Healthier
Use whole wheat tortillas, Greek yogurt instead of sour cream, or grilled chicken breast.
FAQ Section
Q1: Can I use a different protein?
A1: Absolutely! Try it with shredded beef, pork, or even grilled tofu for a vegetarian option.
Q2: Can I make these in the oven?
A2: Yes! Bake at 375°F (190°C) for 10 minutes, flipping halfway.
Q3: What cheese works best?
A3: A mix of cheddar and mozzarella melts beautifully, but you can also use pepper jack or Monterey Jack for extra flavor.
Q4: Can I make them ahead of time?
A4: Yes! Assemble the quesadillas and store them in the fridge, then cook when ready.
Q5: How do I store and reheat leftovers?
A5: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to keep them crispy.
Q6: Can I freeze them?
A6: Yes! Freeze assembled, uncooked quesadillas between parchment paper, then cook straight from frozen.
Q7: What can I serve with them?
A7: Celery sticks, a side salad, fries, or coleslaw make great accompaniments.
Q8: Can I use corn tortillas instead?
A8: Yes, but they’re smaller and more delicate, so handle them gently.
Q9: How can I make it extra crispy?
A9: Brush the outside with a little melted butter or oil before cooking.
Q10: What’s the best way to flip the quesadilla?
A10: Use a wide spatula and flip it quickly but gently to avoid breaking.
Final Thoughts
This Buffalo Chicken Quesadilla with Lime Crema is the ultimate combination of crispy, cheesy, spicy, and creamy flavors! It’s quick, easy, and absolutely packed with flavor perfect for any meal or game-day snack.
Print
Buffalo Chicken Quesadilla with Lime Crema
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
These Buffalo Chicken Quesadillas are packed with tender shredded chicken, gooey cheddar cheese, and sautéed peppers and onions, all wrapped in a crispy tortilla. Serve with a zesty lime crema for the perfect balance of heat and freshness!
Ingredients
- 1/2 onion, thinly sliced
- 2 bell peppers, thinly sliced
- 3 chicken breasts
- 1/2 cup Frank’s Buffalo sauce
- 1 1/2 cups shredded cheddar cheese
- 4 large tortillas
- 1 tbsp oil (for cooking)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Handful of fresh cilantro, chopped
Lime Crema:
- 1/2 cup sour cream
- 1 lime, juiced
- 2 tbsp chopped cilantro
Instructions
- Slice the onion and peppers into thin strips. Butterfly the chicken breasts by slicing them in half to create 6 thin cutlets. Season with salt, pepper, garlic powder, and onion powder.
- Heat oil in a pan over medium heat and cook the chicken for 3-4 minutes per side until golden and cooked through. Remove and shred the chicken. Toss with buffalo sauce to coat evenly.
- In the same pan, sauté the onions and peppers until softened, about 3-4 minutes. Remove from heat.
- Heat a tortilla in a lightly oiled pan over medium heat. Assemble the quesadilla by layering shredded buffalo chicken, shredded cheese, sautéed veggies, and chopped cilantro on one half of the tortilla. Fold over and press down gently.
- Cook until golden and crispy on one side, then flip and cook the other side until crispy and the cheese is melted. Repeat with remaining tortillas.
- For the lime crema, mix sour cream, lime juice, and chopped cilantro in a small bowl.
- Slice the quesadillas into wedges and serve with lime crema. Enjoy!
Notes
- Add ranch or blue cheese crumbles for extra flavor.
- Swap cheddar for mozzarella, Monterey Jack, or a Mexican cheese blend.
- Use rotisserie chicken for an even quicker meal.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 970mg
- Fat: 22
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg