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Buffalo Chicken Pizzadillas (Pizza Quesadillas)

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by: Half-Baked Harvest
Updated May 23, 2022
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Cheesy Buffalo chicken filling is sandwiched between tortillas. But don't you dare call these quesadillas. They're pizzadillas – with a pizza on top!

More About This Recipe

  • Is pizzadilla a made-up word? Yep, and it perfectly describes this hybrid pizza-quesadilla. This may be one of the best Buffalo chicken recipes yet. It’s a quesadilla, it’s a pizza and it's stuffed to the brim with spicy Buffalo chicken, cheddar cheese, plus a little blue cheese – and then it sports pepperoni on top. Honestly though, these quesadillas are like the best of three worlds, or in this case, three foods. They're the very best combo of your favorite Buffalo chicken, put together with the much-loved crispiness of fried tortillas, along with your favorite pizza toppings – and, best of all, they're cheesy cheesy cheesy! Also, did I mention how easy they are? You only need a handful of ingredients that you probably have on hand. Gotta love easy meals like this. Plus, you can top with your favorite pizza toppings. I used pepperoni, but broccoli, red peppers, mushrooms or any favorite toppings would be delicious on here as well. In fact, you could even add the toppings right into the quesadillas if you want. This is your deal – do it your way! Bake until the cheese is melted and bubbly. Then slice it up and get it while it's hot!

Buffalo Chicken Pizzadillas (Pizza Quesadillas)

  • Prep Time 15 min
  • Total 25 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 2 cups cooked chicken, shredded or chopped
  • 1 cup Buffalo sauce
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup cooked white or brown rice
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 cup shredded mozzarella cheese
  • 20 whole pepperoni
  • 4 whole green onions, chopped
  • 2 oz blue cheese, crumbled

Instructions

  • Step 
    1
    Add the chicken to a bowl and toss with 1/4 cup Buffalo sauce.
  • Step 
    2
    Heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Lay a tortilla flat on a cutting board and cover with 1 to 2 tablespoons Buffalo sauce. Sprinkle on a bit of the cheddar cheese, then evenly distribute the rice and chicken over the top. Sprinkle with a bit more cheese and another drizzle of Buffalo sauce. Add the top tortilla. Repeat with the remaining tortillas.
  • Step 
    3
    Preheat the oven to 400°F. Working with one or two at a time, place the quesadillas in the skillet and cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the remaining quesadillas.
  • Step 
    4
    Place the quesadillas on a baking sheet and spread the top with 1 to 2 tablespoons Buffalo sauce. Scatter the mozzarella cheese evenly over top. Add the pepperoni and blue cheese. Bake in the oven until the cheese has melted, about 5-10 minutes. Remove and top with green onions, slice and serve with ranch dressing.

Nutrition

No nutrition information available for this recipe
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