Buffalo Chicken Quesadilla’s folded with a cilantro ranch and pepperjack cheese.
Over the last couple of years there have been countless variations on this folded quesadilla method – this one is based on a Half Baked Harvest recipe, and it’s absolutely delicious. The recipe is adaptable for your own tastes – you could do a Mexican spin or a blackened seasoning, swap out the ranch for another sauce – whatever you like. The method is fun, and I like it best with the cheese on both of the outer layers, so place the ingredients in the correct order as shown for the best melting ability.
Crispy Folded Buffalo Chicken Quesadilla
Crispy Fried Buffalo Chicken Quesadilla with Cilantro Ranch and Pepperjack
Ingredients
- 3 split chicken breasts, bone-in and skin on
- olive oil, salt and pepper
- 3/4 cup Franks Red Hot Sauce
- 2 Tbsp sour cream
- 6 slices pepperjack cheese (use cheddar if you prefer)
- 8 oz shredded cheddar and jack cheese
- 1/2 cup chopped fresh cilantro
- 1 bunch scallions, chopped
- 2 Tbsp chopped chives
- 2 cups chopped romaine or butter lettuce
- 6 burrito size tortillas (large)
Cilantro Yogurt Ranch
- 1 cup greek yogurt
- 1 cup sour cream
- 1/2 cup chopped cilantro
- 2 Tbsp chopped chives
- 2 tsp onion powder
- 2 tsp garlic powder
- kosher salt and black pepper to taste
Instructions
- Preheat the oven to 350 degrees. Rinse and pat dry the chicken breasts, place on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until internal temp reaches 165 degrees. Set aside to cool.
- When the chicken has cooled, remove the skin and bones, and shred the meat into small pieces by hand. Combine the torn chicken with the Frank's Red Hot and 2 Tbsp of sour cream, along with a pinch each of salt and pepper. Set aside for assembly.
- Make the Ranch - combine all ingredients and stir together into a smooth consistency. This will make WAY more than you need, but it's great to serve along side and use for veggies afterwards.
- To assemble the Quesadilla's, lay the tortilla out on a cutting board, and cut one slit into the center of the disc. You are working with four quadrants, and you want both of the outside pieces to have cheese for melting, so place ingredients as pictured, in the following order. Lower left, chicken and sprinkle with chopped chives; upper left, a smear of ranch, topped with chopped lettuce, scallions and cilantro. Upper right, a slice of Pepperjack cheese; lower right a combination of grated cheese.
- Fold the wrap up into one triangle with four layers - starting with the lower left, fold the chicken up over the romaine and ranch, then fold over to the top right, and finally lower right. You will have a wedge of stacked quesadilla to pan fry and melt the cheese.
- In a cast iron or non-stick skillet over medium heat, coat the pan with olive oil, and sear the outsides of the wrap on both sides, taking care to keep all ingredients tucked inside safely. Serve alongside with extra ranch and a drizzle of Frank's, with chopped chives and cilantro to top.
Notes
This recipe is SUPER flexible - you can make the chicken with any type of seasoning (Mexican, blackened), mix in any cheese or spreads you prefer - it's a great method for a fun take on a quesadilla.
This recipe is based on Half Baked Harvest's Folded Crispy Buffalo Chicken Wrap, though I changed a few small parts. https://www.halfbakedharvest.com/buffalo-chicken-wraps/
