Buffalo Ranch Quesadilla Wedges

• 8 flour tortillas (6-inch)
• 2 cups shredded cheddar cheese
• 1 cup cooked and shredded chicken
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1/4 cup crumbled blue cheese (optional)
• Vegetable oil spray

Steps

1. 1 Preheat oven to 375°F.
2. 2 Mix shredded chicken with buffalo sauce in a bowl.
3. 3 Spread 1/4 cup of ranch dressing evenly over 4 tortillas.
4. 4 Sprinkle 1/2 cup of cheese over the ranch-coated tortillas.
5. 5 Top with the buffalo chicken mixture and another 1/2 cup of cheese.
6. 6 Cover with the remaining tortillas.
7. 7 Spray a large skillet with vegetable oil and cook each quesadilla over medium heat for 2-3 minutes per side, until golden.
8. 8 Cut each quesadilla into 4 wedges.
9. 9 Arrange wedges on a baking sheet and bake for 5 minutes to ensure cheese is fully melted.
10. 10 Garnish with crumbled blue cheese if desired and serve warm.

Equipment

• Large skillet
• Baking sheet
• Oven

Variations

• Add diced jalapeños for extra heat.
• Swap chicken for crispy tofu for a vegetarian option.

Substitutions

• Use mozzarella or Monterey Jack cheese in place of cheddar.
• Substitute hot sauce for buffalo sauce if needed.

Pairings

• Classic buffalo wings
• Loaded baked potato skins

Nutrition

Tips

• Use a cast iron skillet for even browning.
• For a vegan version, substitute vegan cheese and buffalo sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freeze uncooked quesadillas wrapped individually for up to 1 month. Bake from frozen at 375°F for 15-20 minutes.

Serving Suggestions

• Serve with extra ranch dressing and celery sticks.
• Pair with a cold beer or tangy lemonade.

FAQ