A twist on a classic quesadilla, this sheet pan buffalo chicken quesadillas are easy to make and full of spicy chicken! You don't have to babysit them in the pan either, the oven does all the hard work for you!
Quesadillas are such a fun and easy appetizer to make. I've even made them for dinner and served it with a side salad. But, let's be honest, quesadillas can be a pain to make. Babysitting the pan, making sure the tortillas don't burn, and then struggling to flip them and not having all the filling come out.
With these sheet pan buffalo chicken quesadillas, the oven bakes them up perfectly and they are done in 10 minutes! Cheesy, spicy, and satisfying! You won't go back to flipping a quesadilla after you try this recipe!
Why You Should Make This
- It's a great appetizer!- With football season right around the corner, these quesadillas are great to make all at once, cut them up, and add some salsa or sour cream to dip in! They are great at room temperature or hot, perfect for a game day appetizer table!
- It's a great dinner!- If you're looking to change things up on Taco Tuesday, try making some quesadillas instead! Serve with a side salad for a delicious and filling dinner.
- It's versatile- Instead of buffalo chicken, make a barbecue chicken quesadilla! Add your favorite barbecue sauce to the chicken mixture and top with cheddar. Having a few different varieties would be a fantastic appetizer spread for game day!
What's In These Quesadillas?
- Shredded Chicken- My favorite is Instant Pot shredded chicken, it's easy to make and ready in less than 45 minutes. If you have rotisserie chicken, that would work too. Simply take the chicken meat off the bones and shred it.
- Hot Sauce and Butter- Hot sauce and butter is a simple recipe to make your own Buffalo sauce. Use your favorite Buffalo hot sauce if you have it on hand.
- Tortillas- we're making quesadillas, after all, so tortillas are a must! Low carb, whole wheat, gluten free, use your favorite!
- Shredded Cheese- Cheddar is my favorite, but Monterey jack or cheddar jack would be great and up the heat too!
Step By Step Photos
Equipment You'll Need
How to Make Buffalo Chicken Sheet Pan Quesadillas
- Preheat the oven to 425 degrees.
- In a medium bowl, combine the butter, hot sauce, and chicken together. Mix everything together until fully combined.
- Arrange four tortillas on two sheet pans that is lined with parchment paper or a silicone mat. That will prevent the quesadillas from becoming overcrowded and the cheese from sticking to the pan.
- Add ½ cup of the chicken mixture to each tortilla. Spread out the mixture so it is evenly distributed on each tortilla.
- Top the chicken with ½ cup of shredded cheese. Spread the cheese evenly over the quesadilla.
- Top each quesadilla with a flour tortilla.
- Place the sheet pans in the oven for 10 minutes or until the cheese is completely melted. Allow the quesadillas to cool for a few minutes before cutting them into triangles and serving.
Corn Tortilla vs Flour Tortilla
Traditionally, quesadillas were made with corn tortillas. The corn tortilla would be warmed to make it more pliable, filled with cheese, and then cooked. These days, quesadillas have evolved so much that they are filled with all sorts of filling and corn tortillas or flour are used. I find that there are so many different types of flour tortillas in so many different sizes, that I prefer the flour ones.
Can I Make These in a Pan?
Definitely! That's the traditional way of making quesadillas. Placing them in the oven on a sheet pan just cuts down on the time and avoids the need to flip the quesadillas. To make then in a pan, it's easiest to make one quesadilla at a time, and to fold the tortilla over instead of having one tortilla top the other tortilla. Place all the ingredients on one side of a tortilla, fold over the other half, and let it cook. The cheese will act as a glue to keep the tortilla folded. Then, flip the quesadilla to cook both sides.
Frequently Asked Questions
You can serve them at room temperature or hot, both are delicious. When you need to store them, place them in an airtight container in the refrigerator for up to 4 days.
A side salad would be a great side dish if you are serving this for dinner. Chips and salsa, a side of guacamole or sour cream would add delicious flavor to these quesadillas. Adding these quesadillas and these 3 Ingredients Pretzel Bites to a football spread would be a hit!
Yes! If you are in a pinch and need to make these ahead of time, bake them up before you need them. Then, if you want to serve them warm, pop them back in the oven for 5 minutes to reheat them and melt the cheese.
More Recipes You Might Enjoy
Did you give this Sheet Pan Buffalo Chicken Quesadillas a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and share this recipe on Pinterest! And don't forget to check out some other drool worthy recipes below! Thanks for sharing this journey with me and enjoy these delicious recipes!
- Buffalo Chicken Stuffed Zucchini
- Samosa Recipe
- Taco Stuffed Peppers
- Instant Pot Chicken Pesto Pasta
- Nutella Zucchini Bread
- Broccoli Cheddar Quiche with Tortilla Crust
- 10 Minute Tuscan Tortellini Salad
- Instant Pot Peach Jam
- Light and Crisp Sourdough Waffles
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Sheet Pan Buffalo Chicken Quesadillas
- 2 cups Shredded Chicken
- 2 tablespoon Butter Melted
- ½ cup Hot Sauce
- 1 cup Cheddar Cheese Shredded
- 8 Tortillas Flour
- Preheat the oven to 425°.
- Combine the melted butter, hot sauce, and shredded chicken in a bowl.
- Arrange the four flour tortillas on two sheets pan lined with parchment paper or a silicone mat.
- Add ½ cup of chicken each flour tortilla. Spread the chicken out over the tortilla. Top with ½ cup of shredded cheese.
- Top each tortilla with a second tortilla.
- Bake for 10 minutes or until the cheese is completely melted.
- 1 serving is half of a quesadilla.
- These are perfect to make ahead! Serve them at room temperature, or reheat them in the oven for 5 minutes to melt the cheese.
- Cut the quesadillas into triangles to serve. Allow the quesadilla to cool slightly before you cut them so the cheese does not melt out.