Forget greasy takeout and complicated recipes! This Buffalo Chicken Sheet Pan Quesadilla recipe is the ultimate game-day snack or weeknight meal. It’s quick, easy, customizable, and delivers all the cheesy, spicy, tangy goodness of buffalo chicken in one delicious, portable package. Get ready to impress your friends and family (or just yourself!) with this simple yet satisfying dish.
What Makes This Recipe So Great?
This recipe leverages the efficiency of sheet pan cooking, minimizing cleanup and maximizing flavor. The quesadillas are baked until perfectly golden and crisp, with the cheese melted to gooey perfection. You can easily adjust the spice level to suit your preferences, and the leftovers are just as delicious the next day (if there are any!).
Ingredients You'll Need:
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For the Buffalo Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp buffalo wing sauce (or more, to taste!)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
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For the Quesadillas:
- 8 large flour tortillas
- 2 cups shredded cheddar cheese (or your favorite blend)
- 1/2 cup crumbled blue cheese (optional, but highly recommended!)
- Ranch dressing or sour cream, for serving (optional)
Instructions:
- Prep the Chicken: Preheat your oven to 400°F (200°C). Toss the chicken pieces with olive oil, buffalo wing sauce, garlic powder, onion powder, salt, and pepper in a bowl.
- Sheet Pan Magic: Spread the chicken in a single layer on a large baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned.
- Assemble the Quesadillas: Lay out four tortillas on a clean surface. Divide the cooked chicken evenly among the tortillas. Sprinkle with cheddar and blue cheese (if using). Top with the remaining four tortillas.
- Bake to Perfection: Carefully transfer the quesadillas to the same baking sheet (you might need to do this in batches depending on your sheet pan size). Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the tortillas are golden brown and crispy.
- Slice and Serve: Let the quesadillas cool slightly before slicing them into wedges. Serve immediately with ranch dressing or sour cream, if desired.
Frequently Asked Questions (FAQ)
Can I use different types of cheese?
Absolutely! Experiment with your favorite cheese blends. Monterey Jack, pepper jack, or a Mexican blend would all be delicious additions or substitutions.
What if I don't have buffalo wing sauce?
You can easily make your own by combining hot sauce, butter, and a touch of honey or brown sugar. Alternatively, you can use any hot sauce you prefer, adjusting the amount to your desired spice level.
Can I make these ahead of time?
You can prep the chicken ahead of time and store it in the refrigerator. Assemble the quesadillas just before baking for the best results. Leftovers can be stored in the refrigerator for up to 3 days.
How do I make them extra crispy?
For extra crispy quesadillas, you can brush them with a little extra olive oil before baking. You can also broil them for the last minute or two of baking time, keeping a close eye to prevent burning.
Can I use different types of tortillas?
While flour tortillas work best for this recipe, you can experiment with whole wheat tortillas or even corn tortillas (though they might be a little more delicate).
Tips and Variations:
- Add veggies: Incorporate your favorite vegetables, such as chopped onions, bell peppers, or jalapenos, to the chicken mixture for extra flavor and nutrients.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken for an extra kick.
- Make it a meal: Serve the quesadillas with a side salad or some roasted vegetables for a complete and satisfying meal.
This Buffalo Chicken Sheet Pan Quesadilla recipe is a guaranteed crowd-pleaser. Its versatility, ease of preparation, and delicious flavor make it perfect for any occasion. Enjoy!
