Buffalo Bills Sheet Pan Chicken Quesadillas
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Family Rivalry, Super Bowl Dreams, and Buffalo Chicken Quesadillas
It’s that time of year again—Super Bowl Sunday. The big game is just around the corner, and for my family, this day means a lot of things. The game itself, of course, but also food, fun, and—let’s be honest—friendly (okay, sometimes not-so-friendly) rivalry.
We’re a family divided when it comes to football. Some of us are loyal Buffalo Bills fans, while others proudly rep the Philadelphia Eagles. The Bills didn’t make it to the big game, and while that’s a major bummer for the Bills fans in the house, there’s still hope and excitement on the horizon because the Eagles did make it, and they’re set to face off against the Kansas City Chiefs.
As much as we would have loved to see the Eagles vs Bills this year, we’re ready to rally behind the Eagles and watch them take down the Chiefs. With the Super Bowl on the horizon, we’re determined to make the most of the day, and that means lots of good food, of course!
This year, we’ve decided to cook up something special—Buffalo Chicken Sheet Pan Quesadillas. It's the perfect combination of flavors that will satisfy both our Bills-loving and Eagles-loving sides, and it’s easy to make, so we can focus on the game (and each other). Here’s our take on the perfect Buffalo Chicken Quesadilla recipe to get you through the big day.
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You can also grab our Buffalo Chicken Wing Dip Recipe here, such a good tailgate and gameday appetizer!
Ingredients:
- 4 chicken tenders
- 1/3 bottle chicken wing sauce, such as Wegman’s Buffalo Style Wing Sauce
- 8 ounces cream cheese, at room temperature
- 1/3 jar blue cheese dressing, such Marie’s Chunky Blue Cheese Dressing and Dip
- ¼ cup shredded mozzarella cheese
- Celery sticks, for serving
- Fritos Scoops or tortilla chips, for serving
Directions:
- Preheat the oven to 350 degrees.
- Place the chicken tenders on a sheet pan and bake for 15 minutes. Allow the tenders to cool and then shred them and coat with the chicken wing sauce.
- Spread the softened cheese in the bottom of a 9-inch pie plate or oven-proof dish and place the shredded tenders on top. Add a thin layer of the blue cheese dressing and sprinkle with a thin layer of the mozzarella cheese. Bake for 15 minutes, or until lightly browned.
- Serve with celery sticks, Fritos Scoops or tortilla chips. Serves 8-10 as an appetizer.
Buffalo Bills Sheet Pan Chicken Quesadillas
Rated 5.0 stars by 1 users
Cuisine
TexMex
This recipe combines the creamy, tangy flavors of blue cheese with the spicy kick of buffalo sauce, all wrapped in crispy, buttery tortillas. It’s the perfect dish to serve up for game day—or any day you’re craving something irresistible.
Ingredients
-
3 cups shredded rotisserie chicken
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3 cups shredded mozzarella cheese
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12 oz blue cheese crumbles (or more, depending on your preference)
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16 oz buffalo sauce (adjust to your desired spice level)
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12 large burrito-sized flour tortillas
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1 stick (1/2 cup) melted butter
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Blue cheese crumbles & chopped parsley or cilantro (for garnish)
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Ranch and/or blue cheese dressing (for dipping)
Directions
Preheat the Oven:
Preheat your oven to 450°F (230°C). This high temperature will help crisp up the tortillas for that perfect crunchy exterior.Prepare the Chicken Mixture:
In a large mixing bowl, combine the shredded rotisserie chicken, mozzarella cheese, blue cheese crumbles, and buffalo sauce. Stir well until everything is evenly coated and the buffalo sauce is fully incorporated into the chicken mixture.Prepare the Tortillas:
Brush a cookie sheet with a small amount of melted butter to prevent sticking. Lay down your tortillas in a single layer, slightly overlapping each other to create a solid base.Assemble the Quesadilla:
Evenly distribute the buffalo chicken mixture on top of the laid-out tortillas. Make sure it’s spread out to the edges, so every bite is filled with flavor. Take 2 tortillas and place them in the center on top of the chicken mixture, creating a top layer.Fold and Butter:
Carefully fold the edges of the bottom tortillas over the top tortillas, creating a large, stuffed quesadilla. Brush the remaining melted butter over the top and edges of the folded tortillas to ensure a golden, crispy finish.Press and Bake:
To help keep everything together, place a second cookie sheet on top of the quesadilla stack, pressing it down gently. This will also help the quesadilla cook evenly and allow the filling to meld together. Bake in the preheated oven for 25-30 minutes, or until the tortillas are golden brown and crispy.Cool and Cut:
Once the quesadilla is out of the oven, let it cool for a few minutes before cutting. This will make it easier to slice and keep the filling intact. Cut into wedges or squares—whatever suits your serving style!Garnish and Serve:
Garnish with extra blue cheese crumbles and a sprinkle of chopped parsley for a fresh touch. Serve with ranch or blue cheese dressing on the side for dipping.
Recipe Note
- Cheese Combo: If you love cheese, feel free to add extra mozzarella or even a bit of cream cheese to the mix to make it extra creamy.
- Level of Spice: Adjust the amount of buffalo sauce depending on how spicy you want the quesadilla. Start with less and add more if you want extra heat.
- Tortilla Prep: You can use smaller tortillas if you prefer bite-sized pieces, but this recipe works best with the larger burrito-sized tortillas for a more filling meal.