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Sheet Pan Buffalo Chicken Quesadilla

September 23, 2022 by Gina +

It’s week three of the football season and we’ve got another game-time recipe. It’s a sheet pan buffalo chicken quesadilla. Sheet pan quesadillas are all the rage so I’m using my favorite quesadilla recipe. It’s a family favorite and great for a group.

Jump to Recipe
tortilla, avocado, guacamole, sour cream, sheet pan, cheese, chicken, buffalo sauce, cilantro, quesadilla

When I lived in LA my best friend and I would go watch games at a local dive bar. One of my favorite things to order was a quesadilla. I’m taking a fan favorite and giving it a healthier twist. It’s loaded with shredded chicken for a good protein boost. I also use full-fat greek yogurt for more protein and healthy fats. These additions make a more balanced dish.

tortilla, avocado, guacamole, sour cream, sheet pan, cheese, chicken, buffalo sauce, cilantro, quesadilla
tortilla, avocado, guacamole, sour cream, sheet pan, cheese, chicken, buffalo sauce, cilantro, quesadilla

So now we know why this is a ‘healthier’ option, but let’s talk about two other important things. Difficulty and taste. This is a super easy option allowing you to focus on the games or your guests. Or if it’s a family dinner, you can quickly cook this up which is something I think we all appreciate on busy nights. And the taste. I love buffalo sauce. It’s so simple but punches quite some flavor. And you can control how spicy you want it by adding more or less. Combine that with creamy, cool greek yogurt and shredded chicken, yes, please! Oh, and plenty of melty cheese. The best. Make sure to add your favorite toppings like guacamole (a must in my opinion) and sour cream or more greek yogurt.

tortilla, avocado, guacamole, sour cream, sheet pan, cheese, chicken, buffalo sauce, cilantro, quesadilla, hand, eating

Ingredients needed for the Sheet Pan Buffalo Chicken Quesadilla

  • Shredded chicken
  • Buffalo Sauce – I love this one
  • Greek Yogurt
  • Shredded Cheese
  • Tortillas
  • Toppings

How to make Sheet Pan Buffalo Chicken Quesadilla

  • Start by shredding your chicken. You can use baked chicken or a rotisserie chicken already cooked. You need 1 1/2 pounds so if you go the already cooked route, you’ll need big one.
  • Add the shredded chicken to a bowl with the greek yogurt, buffalo sauce, and a little pinch of salt and pepper.
  • Take a sheet pan and layer the tortillas around the sides. You lay about 1.2 of the tortilla on the sheet pan and let the other half hang off. This will get folded over. It’s about 8 tortillas around with 1-2 in the center. I use one and just cut it. Depending on the size of the tortillas, the amount will vary. (video below)
  • Layer the chicken mixture and spread evenly. Make sure to get it out to all corners so you don’t end up with tortilla and no filling. Spread shredded cheese over the filling.
  • Fold over the tortillas. You will probably need another 2 tortillas to cover it. You can also lightly spray it with olive oil to help get it crispy.
  • Place a sheet pan over the top. Bake for 25 minutes, remove the top baking sheet and bake for another five minutes.
  • Let cool a bit before cutting. I find a pizza cutter is a great option. Add all your favorite toppings.
tortilla, avocado, guacamole, sour cream, sheet pan, cheese, chicken, buffalo sauce, cilantro, quesadilla, cream linen, white plate
tortilla, avocado, guacamole, sour cream, sheet pan, cheese, chicken, buffalo sauce, cilantro, quesadilla

Why we love this recipe…

  • Cheesy and so much good flavor
  • Easy to make and great for a group
  • Lots of protein for a more balanced bite

More recipes you will like…

Mexican Street Corn Salad
Buffalo Vegan Chick’n Salad
Tomato, Cucumber, Feta Salad

Tips for the Sheet Pan Quesadilla

  • You can shred the chicken beforehand to make it quicker to assemble
  • You can also cook and shred before to make it even quicker
  • You can adjust the quantity by making half the amount for a smaller group

Buffalo Chicken Quesadilla

Print Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Servings: 0
Course: Appetizer, Main Course, Snack
Ingredients Method

Ingredients
  

  • 10-12 tortillas – flour are best I use a low carb version but use what you have
  • 2 cups packed shredded cheese. more or less depending on preference
  • 1 1/2 pounds shredded chicken
  • 1 1/4 cup full-fat greek yogurt
  • 1/2 cup buffalo sauce. drizzle most of it in, taste, and add more if you want.

Method
 

  1. Preheat oven to 425.
  2. Shred the chicken. In a large bowl, stir in the yogurt, chicken, and buffalo sauce. Add a little salt and pepper.
  3. On a large sheet pan, lay the tortillas around the perimiter. About 8 tortillas. Allow for about half of each tortilla to lay over the side. Lay 1-2 tortillas in the center to cover so no sheet pan is showing. I cut one tortilla in half for this part.
  4. Spread the chick filling over the tortillas. Spread it out to all sides.
  5. Fold the tortillas back over and add about 2 more in the center to cover.
  6. Place another baking shee over the tortillas to help flatten it. Bake for 25 minutes. Remove the top baking sheet and bake for another 5 minutes.
  7. Allow to cool slightly before cutting. I find a pizza cutter helps too. And add your favorite toppings. I particularly like cilantro, guacamole, and sour cream
Tried this recipe?Let us know how it was!
tortilla, avocado, guacamole, sour cream, sheet pan, cheese, chicken, buffalo sauce, cilantro, quesadilla

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Filed Under: Appetizers, Dinners, Recipes

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The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and itโ€™s going to be on repeat all season long.

Itโ€™s everything I want in a potato saladโ€”tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. โ˜€๏ธ๐Ÿฅ”
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, hereโ€™s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

Theyโ€™re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and Iโ€™ll send you the recipe!
Youโ€™ve seen the viral pizza wrap, but let me show Youโ€™ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400ยฐF for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ These might be on CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ

These might be one of my favorite taco recipes Iโ€™ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and Iโ€™ll send you the full recipe ๐ŸŒฎ

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and itโ€™s going to be on repeat all season long.

Itโ€™s everything I want in a potato saladโ€”tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. โ˜€๏ธ๐Ÿฅ”
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, hereโ€™s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

Theyโ€™re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and Iโ€™ll send you the recipe!
Youโ€™ve seen the viral pizza wrap, but let me show Youโ€™ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400ยฐF for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ These might be on CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ

These might be one of my favorite taco recipes Iโ€™ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and Iโ€™ll send you the full recipe ๐ŸŒฎ

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and itโ€™s going to be on repeat all season long.

Itโ€™s everything I want in a potato saladโ€”tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. โ˜€๏ธ๐Ÿฅ”
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, hereโ€™s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

Theyโ€™re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and Iโ€™ll send you the recipe!
Youโ€™ve seen the viral pizza wrap, but let me show Youโ€™ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400ยฐF for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ These might be on CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ

These might be one of my favorite taco recipes Iโ€™ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and Iโ€™ll send you the full recipe ๐ŸŒฎ

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.

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