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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

Trackbacks

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Comment โ€œAPPLEโ€ and Iโ€™ll send you the full recipe!
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I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in โ€”  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment โ€œMEATBALLโ€ and Iโ€™ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it โ€” no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently โ€” this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

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Use sourdough or whatever bread you love, and make extra caramelized onions โ€” youโ€™ll want them again tomorrow.
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Want to try it? Comment RECIPE and Iโ€™ll send you a link to trial Americaโ€™s Test Kitchen and get the recipe. You can also find the link in my bio.

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Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake โ€” a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment โ€œAPPLEโ€ and Iโ€™ll send you the full recipe!
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I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in โ€”  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment โ€œMEATBALLโ€ and Iโ€™ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it โ€” no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently โ€” this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
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Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. Itโ€™s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions โ€” youโ€™ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the weekโ€”crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and Iโ€™ll send you a link to trial Americaโ€™s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something thatโ€™s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure youโ€™re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake โ€” a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment โ€œAPPLEโ€ and Iโ€™ll send you the full recipe!
A dinner you donโ€™t want to miss. I cut a hole st A dinner you donโ€™t want to miss. 

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in โ€”  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment โ€œMEATBALLโ€ and Iโ€™ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it โ€” no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently โ€” this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
Save this sandwich โ€” your fall grilled cheese. Bu Save this sandwich โ€” your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. Itโ€™s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions โ€” youโ€™ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the weekโ€”crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and Iโ€™ll send you a link to trial Americaโ€™s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something thatโ€™s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure youโ€™re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

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