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This 20-Minute Dinner Tastes Like Your Favorite Dip

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Stack of quesadillas on a plate
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Nothing satisfies quite like Buffalo chicken dip. It’s tangy, creamy, and just spicy enough to have you reaching for ranch without searing a hole through your tongue. But what happens when you take that delicious creamy goodness, mix it with Monterey Jack cheese, and stuff it inside a flour tortilla? Magic, that’s what happens. And magic has never tasted so good.

Serve these quesadillas on game day, for lunch, for dinner, or maybe even for breakfast if you’re feeling adventurous. Just think, you’re only 20 minutes away from total bliss.

Optional Add-Ins

I see absolutely nothing wrong with cheesy chicken for dinner, but if you’re craving some veggies or simply want to bulk up the quesadillas, add some drained and rinsed canned black or pinto beans, thawed frozen corn, or any mix of cooked zucchini, onions, or bell peppers. 

Switch It Up

Use pepper Jack cheese if you want a kick! Also, feel free to serve this with blue cheese dressing on the side.

5-ingredient buffalo chicken quesadilla on a plate with a bowl of sour cream at a table setting with a serving on a plate, glasses of water, and a table runner
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Quesadilla Party!

Combine the quesadilla ingredients:

In a medium bowl, stir together chicken, sour cream, hot sauce, and Monterey Jack.

Bowl of buffalo chicken mixed together for easy buffalo chicken quesadilla recipe
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Assemble the quesadillas:

Spread a quarter of the chicken mixture evenly over half of each tortilla. Fold the tortillas in half.

Buffalo chicken dip filling added to tortillas and then folded in half to make 5-ingredient buffalo chicken dip tortillas recipe
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Cook the quesadillas:

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 2 quesadillas; cook, flipping once, until golden brown in spots and crisp, about 2 minutes per side, adjusting heat as needed to prevent over-browning.

Transfer to a plate and cover loosely with aluminum foil to keep warm. Wipe the skillet clean. Repeat with the remaining 1 tablespoon oil and the remaining 2 quesadillas.

Oil added to the pan with buffalo chicken quesadillas
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Buffalo chicken quesadillas flipped to toast the other side
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Serve the quesadillas:

Serve quesadillas with additional sour cream, if desired. Refrigerate leftovers for up to 2 days.

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5-ingredient buffalo chicken quesadillas cut into slices and served on a plate with a bowl of sour cream
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster


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