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Sheet Pan Buffalo Chicken Quesadillas

Course: Appetizer, Dinner, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 615kcal
Author: Deanna
Sheet pan buffalo chicken quesadillas are easy to make and ready in less than 30 minutes. Filled with chicken, buffalo sauce and two types of cheese, these make a great dinner or snack.
Print Recipe


  • 4 10 inch Flour tortillas
  • 2 Cups Cooked chicken diced, sliced or shredded
  • 1/4 Cup Hot sauce Plus extra for drizzling
  • 1 Cup Red pepper diced
  • 1/2 Cup Green onion sliced
  • 2 Cups Monterey jack cheese shredded
  • 1/2 Cup Blue cheese crumbled,
  • Blue cheese dip optional


  • Preheat oven to 400 degrees
  • Line a baking sheet with parchment paper or aluminum foil
  • Mix the chicken and hot sauce in a small bowl and set aside.
  • Lightly spray one side of each tortilla with olive oil spray, or lightly brush with oil.
  • Flip the tortillas over. Using 1 cup of the Monteray jack cheese, sprinkle on one half of each tortilla.
  • Top each with the buffalo chicken, red peppers, sliced onions, half of the blue cheese (reserving half for the tops) and remaining Monterey jack cheese. Drizzle each with a bit more hot sauce, depending how spicy you like it.
  • Fold the top half of each tortilla over the filled half.
  • Sprinkle remaining blue cheese on the top of each quesadilla.
  • Place in the oven and bake for approximately 20 minutes until crisp and golden.
  • Remove from the oven, slice and serve with blue cheese dip or additional buffalo sauce.


Calories: 615kcal | Carbohydrates: 40g | Protein: 41g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 1471mg | Potassium: 491mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1907IU | Vitamin C: 61mg | Calcium: 605mg | Iron: 4mg