Grilled Buffalo Chicken Quesadillas

Classic buffalo chicken flavors mixed together and grilled between two crunchy tortillas makes the perfect Grilled Buffalo Chicken Quesadillas. 

If you follow Domestic Superhero then you know that I am obsessed with all things buffalo chicken. I mean, how can you not be?! Buffalo sauce is essentially delicious on ANYTHING, so I pretty much can guarantee that if you add it to a dish, the dish will turn out super tasty! Using the classic flavors of a buffalo chicken wing, I paired them together and made these amazingly tasty Grilled Buffalo Chicken Quesadillas. This post today is sponsored by Cowboy Charcoal, but as always, all opinions are my own. Make sure you scroll all the way down to hear about their awesome Fire & Ice Contest that is going on right now!

Whenever I use my charcoal grill, I always use Cowboy Charcoal; I find it is the most consistent and reliable charcoal. It’s alsoAmerica’s #1 lump charcoal brand! Now, I love using a charcoal grill to make these buffalo chicken quesadillas, but you can always use a regular grill or a grill pan as well. You are going to want to grill the chicken first, then cut up and make your filling. There’re only a handful of ingredients, but the cheeses, carrots, celery, and sauce really make this recipe POP! 

MY LATEST VIDEOS

When you are making your Grilled Buffalo Chicken Quesadillas, once your chicken is grilled, chop it up and mix it together with your other ingredients. Using 3 chicken breasts allowed me to make 3 massive buffalo chicken quesadillas, so you could probably even spread it to 4 whole quesadillas if you use less filling in each one. 

You are going to pop these back on the grill in order to melt the cheese! Flip them over after a few minutes and then serve them!

I like to add some homemade ranch, green onions, and parsley on top of my buffalo chicken quesadillas! If you want more heat, go ahead and add more buffalo sauce too – YUM!

Now is a really exciting time for Cowboy Charcoal, too! They are hosting the Fire & Ice Women’s Championship BBQ Series! The contest started earlier this year, and the championships are about to begin! The top 10 teams will be selected today (10/30/17) and will attend the World Food Championships where they will face off in two contests:
Day 1: Teams will compete in a short, 2-hour Fire & Ice grilling challenge in which teams can grill ANY food using Cowboy® Lump Charcoal as the heat source. (This “Griller’s Choice” will be judged by a panel using WFC’s E.A.T. methodology) 
Day 2: Teams will compete at the World Barbecue Championship, using the standard KCBS sanctioned rules and processes.

I can’t wait to hear more about the top 10 teams, and check out their website so you can follow along as well! I will be posting again about the winners in just a few weeks! Stay tuned!

Print

Grilled Buffalo Chicken Quesdaillas

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Classic buffalo chicken flavors mixed together and grilled between two crunchy tortillas makes the perfect Grilled Buffalo Chicken Quesadillas.

Servings: 3 quesadillas

Ingredients

• 3 chicken breasts
• dash salt
• dash pepper
• 1/3 cup buffalo wing sauce
• 1/3 cup bleu cheese crumbles
• 3/4 cup colby jack cheese, shredded
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 3-4 large flour tortillas
• olive oil

For garnish

• ranch dressing
• parsley, chopped
• 2 green onions, chopped

Instructions

1. Place your Cowboy Charcoal in your grill, allow to heat up 20 minutes. Spray grill top with nonstick spray or brush with oil.

2. Sprinkle salt and pepper on the tops and bottoms of your chicken breasts. Place on grill top and close. Cook 5-6 minutes per side, or until cooked through (times will vary depending on heat level). Remove. Using a fork and knife, chop chicken into bite sized pieces. 

3. In a large bowl, combine chicken, buffalo sauce, celery, carrots, colby jack cheese, and bleu cheese crumbles.

4. With tortillas open, add mixture to half the tortilla spreading in an even layer. Fold the other half over the top and lightly press down to secure. Repeat for all tortillas. Brush olive oil over one side, and place that side DOWN on the grill. Brush the top side once set on the grill. Repeat for all. Cook 2-3 minutes per side*, or until lightly crisped and cheese is melted. Watch carefully so avoid burning. Remove and set aside.

5. Cut quesadillas in half. Serve topped with parsley, green onions, and ranch. Enjoy!

Recipe Notes

*I prefer to close the grill top to cook the inside of the quesadilla faster, however it will cook quickly so keep a close eye on it to prevent burning. 

Don't like bleu cheese? Leave it off!

Like grilling as much as I do? Checkout these other recipes from Domestic Superhero:

Roasted Red Pepper & Basil Pesto Grilled Cheese

Grilled Veggie French Onion Flatbreads

Hawaiian Style Hot Dogs

You can also connect with me here:

Thanks for visiting!

– Allyson