Quesadillas are the ultimate dinner idea! Whether it's the melted cheese, shredded chicken or the toppings like sour cream, guacamole, salsa or onions, there's something everybody loves about them! This recipe is super easy and the buffalo cream cheese flavor of the slow cooked chicken is absolutely amazing!
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Why Choose This Recipe
- Easy dinner idea!
- Made with everyday ingredients like spices and cream cheese!
- Even though this recipe calls for buffalo hot sauce the buffalo chicken is not too spicy hot for even kids!
Ingredient Notes
- Smoked Paprika - don't substitute regular paprika. The flavors of the two are not the same.
- White Pepper - black pepper can be substituted but white pepper is preferred.
- Buffalo Hot Sauce - I prefer "Frank's" brand.
- Cornstarch- for those with corn allergy check out this guide for How to Substitute Cornstarch.
Step by Step Instructions
- Alright! Let me show you how to make these quesadillas!!!
- In a small bowl or a two cup measuring cup, whisk together the honey, buffalo hot sauce, soy sauce, brown sugar, onion powder, garlic powder, smoked paprika, salt, chili powder, cumin, and white pepper.
- Sometimes I heat the honey up in the microwave for a few seconds to make it easier to whisk everything together.
- DO NOT add the water, cornstarch and cream cheese yet!!!
- Place the chicken breasts in a 4 quart crockpot.
- Pour ½ the sauce over the chicken.
- Cover with the lid and cook on high for 3-4 hours.
- Remove the cooked chicken from the crockpot, shred with 2 forks.
- Return the shredded chicken to the crockpot.
- In a small cup, whisk the water and cornstarch together.
- Stir the cornstarch water into the chicken and juices in the crockpot.
- Stir in the remaining buffalo sauce.
- Stir the cream cheese into the chicken
- Cook on high for 30-45 minutes.
- Begin heating a griddle to about 325 degrees.
- Spread a small amount of buffalo chicken on a mini or street tortilla.
- Top with shredded cheese.
- Place another tortilla on the top and brush it will olive oil.
- Place olive oil side down on the griddle.
- Brush the tortilla now on the top with olive oil.
- Cook each side until golden brown.
- Serve with guacamole, salsa, sour cream, etc....
Recipe FAQs and Expert Tips
I recommend serving these with sour cream, fresh Guacamole, fresh Salsa, Pico De Gallo, Black Beans, Spanish Rice and chopped tomatoes, red onion and cilantro!
In step 3 above, it says to brush the top tortilla with olive oil and place it olive oil side down on the griddle. Then brush olive oil on the tortilla that is now on top. Doing this will make them crispy!
I love the pre-shredded mexican blend, or taco blend of cheese you can get at any grocery store.
Yes! I love to make enough for leftovers! The best way to reheat these quesadillas is in an air fryer. I set mine to 360-ish degrees and heat them for 3-4 minutes. The air fryer re-crisps the outsides perfectly!
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Buffalo Chicken Quesadillas Recipe
- Prep Time: 15 minutes
- Cook Time: 5 Hours
- Total Time: 5 hours 15 minutes
- Yield: 16 (4 Inch) Quesadillas 1x
- Category: Dinner
- Method: Cooking
- Cuisine: American
Description
Quesadillas are the ultimate dinner idea! Whether it's the melted cheese, shredded chicken or the toppings like sour cream, guacamole, salsa or onions, there's something everybody loves about them! This recipe is super easy and the buffalo cream cheese flavor of the slow cooked chicken is absolutely amazing!
Ingredients
Buffalo Chicken Filling:
- 1 ¼ lbs. Boneless skinless Chicken Breasts
- 3 Tbs. Frank's Red Hot Buffalo Wing Sauce
- ½ cup Honey
- ¼ cup Brown Sugar
- 2 Tbs. Soy Sauce
- 1 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Smoked Paprika
- ½ tsp Chili Powder
- ½ tsp Ground Cumin
- ¼ tsp White Pepper
- 1 Tbs. Water
- 1 Tbs. Cornstarch
- 4 oz. Cream Cheese
Other ingredients:
- 3 (12 oz) packages of Street Taco Mini Flour Tortillas
- 1 (16 oz) bag of Fiesta or Mexican blend shredded cheese
- Olive Oil
- Guacamole (how much you need depends on how much you love it)
- Sour cream
- 1 Large Tomato Diced
Instructions
- Place the chicken breasts in a 2 quart crock pot that has been lightly sprayed with non-stick cooking spray.
- In a small mixing bowl, whisk together the buffalo wing sauce, honey, brown sugar, soy sauce, salt, garlic powder, onion powder, smoked paprika, chili powder, cumin and white pepper. Don't add the cornstarch, water, or cream cheese, yet.
- Pour half of the sauce over the chicken in the crockpot and cook on high for 3-4 hours.
- Remove the chicken from the crockpot and shred it. Return to the crockpot.
- Whisk the water and cornstarch together. Pour over the shredded chicken. Stir.
- Cube the cream cheese and add to the chicken.
- Cook on high for another 30-45 minutes.
- Stir in the remaining buffalo sauce and mix until well combined.
- Preheat your griddle to between 250 and 300 degrees.
- Top a tortilla with an ⅛ cup of hot buffalo chicken filling.
- Sprinkle with cheese and top with another tortilla.
- Brush the tortilla with olive oil and place it oil side down on the preheated griddle. Brush oil on the tortilla that is now on top.
- Cook until both sides are golden brown.
- Remove from griddle, quarter and serve with sour cream, guac, and tomatoes.
Notes
- Street Taco Tortillas are 4 inches in diameter.
- I love to make enough for leftovers! The best way to reheat these quesadillas is in an air fryer. I set mine to 360-ish degrees and heat them for 3-4 minutes. The air fryer re-crisps the outsides perfectly!
Keywords: Buffalo Chicken Quesadillas, Buffalo Chicken Quesadillas with Cream Cheese, Tasty Buffalo Chicken Quesadillas
Buffalo Chicken Filling recipe adapted from Carlsbad Cravings Slow Cooker Honey Buffalo Chicken Taquitos.
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
