Why You’ll Love This Recipe
If you’re following a keto or low-carb diet, this Buffalo Chicken Quesadilla is the answer to your quesadilla cravings. It’s packed with flavor, featuring tender shredded chicken tossed in spicy buffalo sauce, all wrapped in a crispy cheese shell. The mozzarella and cheddar cheese combo creates a satisfying crunch, while the buffalo sauce gives it that perfect zing. Plus, it’s super easy to make with just five ingredients, and you can have it ready in under 30 minutes. Whether you’re on the go or enjoying a cozy dinner, this dish delivers all the satisfaction without the carbs.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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¼ cup Frank’s Red Hot Sauce
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2 tablespoons melted butter
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1 cup shredded cooked chicken
directions
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Chicken:
In a small bowl, mix the hot sauce and melted butter. Pour the mixture over the shredded chicken and toss to coat the chicken evenly. Place the chicken in a baking dish and bake for 14 minutes, stirring halfway through.
Prepare the Cheese Shell:
Line a pizza pan with parchment paper (not wax paper). In a separate bowl, mix the shredded cheddar and mozzarella cheese together. Spread the cheese mixture evenly over the parchment paper in a circle shape. Bake the cheese shell for 5 minutes. After baking, pour off any excess oil that accumulates.
Assemble the Quesadilla:
Once the cheese shell is ready, carefully place the baked buffalo chicken over one half of the cheese shell. Fold the other half of the cheese shell over the chicken. Press it down firmly and return the quesadilla to the oven for another 4–5 minutes to melt and crisp up.
Serve:
Remove from the oven and serve with a side of sour cream or ranch dressing. Garnish with chopped fresh basil, parsley, or cilantro for an extra burst of freshness.
Servings and timing
Servings: 2 servings
Prep time: 5 minutes
Cook time: 24 minutes
Total time: 29 minutes
Variations
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Spicy version: Add extra hot sauce to the chicken mixture for an even spicier kick.
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Cheese options: Mix in different types of cheese like pepper jack or provolone for a new flavor.
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Vegetarian option: Swap the chicken for shredded cauliflower or another keto-friendly vegetable.
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Add-ins: Include sautéed onions, bell peppers, or mushrooms for added flavor and texture.
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Taco-style: Add a sprinkle of taco seasoning to the chicken before baking for a Mexican-inspired twist.
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Zesty dip: Serve with blue cheese dressing for a more authentic Buffalo flavor.
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Baked version: If you prefer, you can make this quesadilla in a baking dish with layers of cheese and chicken for a casserole-like twist.
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Avocado: Add sliced avocado on top before serving for a creamy texture that complements the spice.
storage/reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating:
To reheat, place the quesadilla in a preheated oven at 350°F (175°C) for 5-7 minutes until crispy again. You can also reheat it in a skillet over medium heat for 3-4 minutes on each side.
FAQs
Can I make this recipe ahead of time?
You can prepare the chicken and cheese shell in advance, then assemble and bake the quesadilla when ready to serve.
Can I use regular flour tortillas instead of the cheese shell?
This recipe is designed to be low-carb and keto-friendly, so it uses a cheese shell. If you’re not following a keto diet, you can certainly use traditional tortillas instead.
What can I serve with this quesadilla?
It pairs perfectly with a side of sour cream, ranch dressing, or a fresh salad.
Can I make this recipe dairy-free?
Unfortunately, this recipe relies on cheese to create the quesadilla shell. You could experiment with dairy-free cheese, though it may affect the texture.
How do I make the cheese shell crispy?
Make sure to bake the cheese shell until it’s fully melted and golden brown before folding it. Pour off any excess oil to keep it crisp.
Can I freeze the quesadilla?
Yes, you can freeze the assembled quesadilla (before baking). When ready to eat, bake directly from the freezer, adding a few extra minutes to the cook time.
Can I add more chicken?
Absolutely! You can adjust the amount of chicken to suit your preference.
Can I use a different hot sauce?
Yes, feel free to use any hot sauce you like, but Frank’s Red Hot is traditionally used for Buffalo flavor.
What can I substitute for the melted butter?
You can use olive oil or avocado oil as an alternative to melted butter.
How can I make this quesadilla spicier?
Add extra hot sauce or sprinkle some cayenne pepper into the chicken mixture for added heat.
Conclusion
Keto Buffalo Chicken Quesadilla is a low-carb, cheesy, and flavorful twist on the classic quesadilla, packed with all the zing of buffalo chicken wrapped in a crispy cheese shell. This easy recipe is perfect for those following a keto diet but is sure to satisfy anyone looking for a quick, hearty meal. It’s delicious, easy to make, and can be customized to suit your spice preferences. Whether it’s for lunch, dinner, or a quick snack, this quesadilla is a game-changer.
Keto Buffalo Chicken Quesadilla
- Total Time: 29 minutes
- Yield: 2 servings
Description
The Keto Buffalo Chicken Quesadilla is a low-carb, gluten-free twist on the classic quesadilla. With a crispy cheese shell and spicy buffalo chicken filling, it’s a quick, flavorful dish perfect for a keto-friendly lunch or dinner.
Ingredients
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
¼ cup Frank’s Red Hot Sauce
2 tablespoons melted butter
1 cup shredded cooked chicken
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: Mix the hot sauce and melted butter in a small bowl. Pour the mixture over the shredded chicken and toss to coat. Place the chicken in a baking dish and bake for 14 minutes, stirring halfway through.
- Prepare the Cheese Shell: Line a pizza pan with parchment paper. Mix the shredded cheddar and mozzarella cheese together, then spread the mixture evenly over the parchment paper in a circle shape. Bake for 5 minutes, and pour off any excess oil that accumulates.
- Assemble the Quesadilla: Once the cheese shell is ready, place the baked buffalo chicken over one half of the cheese shell. Fold the other half over the chicken. Press it down firmly and return it to the oven for another 4–5 minutes to melt and crisp up.
- Serve: Remove from the oven and serve with a side of sour cream or ranch dressing. Garnish with chopped fresh basil, parsley, or cilantro for added freshness.
Notes
For extra heat, add more hot sauce to the chicken mixture.
Try using different cheeses like pepper jack or provolone for a twist.
For a vegetarian version, replace chicken with shredded cauliflower or another keto-friendly vegetable.
Include sautéed onions, bell peppers, or mushrooms for added flavor and texture.
Serve with blue cheese dressing for an authentic Buffalo flavor.
For a lighter version, bake the quesadilla like a casserole in a baking dish with layers of cheese and chicken.
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Category: Lunch/Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
