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Buffalo Chicken Quesadillas

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Servings: 4
  • Course: Main Dish

Shredded chicken is tossed with a creamy blue cheese-hot sauce dressing before being tucked into a whole-wheat tortilla in this healthy quesadilla recipe. Served with a quick carrot-and-celery slaw, this easy recipe is great for lunch or dinner but can also be cut into smaller wedges and served as an appetizer.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Aluminum Foil makes clean up easy!


  • 1 pound boneless, skinless chicken breasts, trimmed
  • ¼ teaspoon ground pepper
  • ¼ cup crumbled blue cheese
  • 2 tablespoons low-fat plain yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons white-wine vinegar plus 2 teaspoons, divided
  • 1½ tablespoons Hot sauce
  • ¼ teaspoon cayenne pepper
  • 4 8-inch whole-wheat tortillas
  • 4 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
  • 1 cup thinly sliced celery
  • 1 cup shredded carrot
  • 2 scallions, thinly sliced
  • Reynolds Wrap® Aluminum Foil


Step 1

Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 2

Sprinkle chicken with pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer to a clean cutting board and shred with 2 forks.

Step 3

Meanwhile, combine blue cheese, yogurt, mayonnaise, 2 tablespoons vinegar, hot sauce and cayenne in a medium bowl. Add the shredded chicken and stir to coat. Divide the chicken mixture among tortillas, arranging it on the lower half of each, and fold closed. Heat 2 teaspoons oil in a large skillet over medium-high heat. Reduce heat to medium and add 2 quesadillas. Cook, turning once, until browned on both sides, 3 to 6 minutes total. Repeat with 2 teaspoons oil and the remaining quesadillas.

Step 4

Combine celery, carrot and scallions with the remaining 1 tablespoon oil and 2 teaspoons vinegar in a medium bowl. Serve the quesadillas with the slaw.

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