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Buffalo Chicken Quesadillas with Avocado Crema

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Saucy, creamy, and perfectly spiced, these Buffalo Chicken Quesadillas with Avocado Crema are packed with shredded buffalo chicken, all the cheese, and are dipped into a soothing avocado crema. There’s nothing better!!

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Quesadillas are one of my go-to lunches. I just love how easy it is to throw a bunch of goods into a tortilla and toast it up. Plus, you can go in so many directions with a quesadilla. Whether you stick with a classic Tex-Mex cheese and chicken situation, or you jazz it up into something over-the-top good, quesadillas are always a hit. These Buffalo Chicken Quesadillas with Avocado Crema are no exception. With tender, spicy buffalo chicken, your favorite crumbled cheese, and melted white cheddar all stuffed into a crisp tortilla, these are definitely your “over-the-top” variety — and they’re absolutely perfect.

The breakdown…

These Buffalo Chicken Quesadillas with Avocado Crema are really quite simple. To start off, you have to make your buffalo shredded chicken. Although you can buy a rotisserie chicken, or make the chicken in a slow cooker or instant pot, this is my preferred method of making shredded chicken. 

First, I give the chicken a quick sear in some olive oil to get the cooking process started. Trust me, you don’t want to skip this step — or your chicken will take hours to cook! Then, I add in all the good buffalo flavor. This Buffalo Chicken Quesadillas with Avocado Crema recipe calls for store bought buffalo sauce. While you can make your own, I really don’t think it’s necessary. There are many amazing brands of buffalo sauce out there (this is the one I use), and using store-bought saves loads of time for this easy weeknight meal. 

Saucy, creamy, and perfectly spiced, these Buffalo Chicken Quesadillas with Avocado Crema are packed with shredded buffalo chicken, all the cheese, and are dipped into a soothing avocado crema. There’s nothing better!!

bring on the buffalo sauce!!!

Still, I like to jazz up my buffalo sauce – just a bit. With the addition of white wine vinegar, worcestershire sauce, salt, garlic powder, and onion powder, the flavor of the chicken is off the charts amazing. You could also add more spice here with the addition of some cayenne pepper or hot sauce, depending on how spicy of a sauce you buy. 

Once you have all that flavor knocked in there, it’s time to get cooking. All you have to do is add some water so that the chicken is just barely covered, then allow the pot to simmer. This method is not too low-and-slow, as it calls for the chicken to be cooked over medium heat (which takes about 20-30 minutes). Yes, you could reduce the heat to medium-low and simmer the chicken for about an hour, but I don’t find that necessary in these Buffalo Chicken Quesadillas with Avocado Crema. 

That avocado crema…

While the chicken is cooking, I like to get started on the avocado crema. If you can’t tell by other recipes on my blog, I’m a big avocado crema girl. It’s super simple, yet so refreshing with something a tad spicy like these Buffalo Chicken Quesadillas can be. Avocado crema can go many ways: Mexican, Greek, Mild flavor, etc… In this recipe, I opt for an herby yet mild crema, just because it brings that perfect coolness to the dish. 

With 2 avocados, plain greek yogurt, and olive oil as a base, this dip really is very simple. I opted to add in some parsley as my herb of choice in this recipe because it pairs very well with the buffalo chicken. However, you could totally go with cilantro, chives, or even basil. It’s up to you! Then, with a little lemon juice, salt, and pepper to balance everything out, you’re golden. Super simple, yet so good. 

Saucy, creamy, and perfectly spiced, these Buffalo Chicken Quesadillas with Avocado Crema are packed with shredded buffalo chicken, all the cheese, and are dipped into a soothing avocado crema. There’s nothing better!!

Now, back to that chicken…

Once your chicken is all cooked through, it’s time to finish it off. First up, you need to shred it. You can use two forks to shred your chicken, but I find using a mixer (handheld or stand mixer) to be much easier. Simply add your chicken to the bowl of the mixer and, fitted with the paddle attachment, turn it on medium-low speed. The chicken will be perfectly shredded in no time! Just make sure you toss it back in with the sauce when you’re done. 

To that chicken in all those good juices, you have to mix in the greek yogurt and cheese!! This step is crucial to a really good buffalo chicken. The greek yogurt adds a nice touch of creaminess without being too heavy, as the traditional sour cream or cream cheese versions can leave quite the pit in your stomach. Plus, you get all that good creamy tangy flavor from whichever cheese you choose to go with. Blue cheese is traditional, but feta also works well here. Honestly, you can’t go wrong with slightly melted crumbled cheese inside buffalo chicken… it’s just too good to mess up.

Time to assemble!

Once you have all of your components good to go, it’s time to assemble! Making a quesadilla is quite simple, as you probably know. You start off with a greased pan and layer in your tortilla. This is where the quesadilla making strategy can go two ways: you either fold your quesadilla or add another tortilla on top. In this Buffalo Chicken Quesadillas with Avocado Crema recipe, I opt for the ladder method — simply because I find it easier to make quesadillas for a crowd this way (you get 6 triangles instead of 3 off the bat). And, let me tell you, these quesadillas are definitely family dinner material… you’ll be wanting to make as many as possible!

With this strategy comes the next most crucial step when making a quesadilla: cheese must go on both sides! Yes, this recipe does have two types of cheese. Because cheese is cheese, and is an absolute must in a bomb quesadilla. But, the white cheddar and the crumbled cheese act as totally different players here. While the crumbled cheese gives the chicken that perfect bite of flavor, the white cheddar really acts as a melty binding agent for the quesadilla. Whatever the role… It’s absolutely delicious!

when to serve these up

Once you have your quesadillas all toasty and melty, it’s time to serve them up with that avocado crema! These Buffalo Chicken Quesadillas with Avocado Crema can really be eaten for any occasion… whether it’s a quick lunch, meal prep, or your average weeknight dinner: these are truly perfect. Oh, and they would be an amazing addition to your game day spread (Super bowl party??). 

However you serve them up, I hope you love them as much as I do! Let me know in the comments below!

Buffalo Chicken Quesadillas with Avocado Crema

Recipe by Annie PatrickCourse: Main CourseCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes

Saucy, creamy, and perfectly spiced, these Buffalo Chicken Quesadillas with Avocado Crema are packed with shredded buffalo chicken, all the cheese, and are dipped into a soothing avocado crema.

Ingredients

  • buffalo chicken quesadillas:
  • 2 tbsp olive oil

  • 3 boneless skinless chicken breasts

  • 12 oz buffalo sauce of choice (about 1 ½ cups)*

  • ½ tbsp white wine vinegar

  • 1 tbsp worcestershire sauce

  • ½ tsp salt

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ cup greek yogurt

  • ½ cup blue cheese or feta cheese, crumbled

  • 1 cup white cheddar, shredded

  • 6-8 flour tortillas

  • olive oil or avocado oil, as needed

  • avocado crema:
  • 2 avocados

  • ½ cup plain greek yogurt

  • 1 tbsp olive oil

  • ½ cup parsley, loosely packed

  • ½ a lemon, juiced

  • Salt and pepper, to taste

Instructions

  • In a large pot or dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for 1 minute on each side. Then, pour in the buffalo sauce, white wine vinegar, worcestershire, salt, garlic powder, and onion powder. Add water until the liquid covers the chicken, about ½ – 1 cup. Cover with a lid, reduce heat to medium, and simmer for 20-30 minutes, or until the chicken is cooked through. Then, shred with two forks or a stand mixer. Once the chicken is shredded, stir in the greek yogurt and blue/feta cheese.
  • To make the avocado crema, combine all crema ingredients in a high speed blender until smooth. Thin with water as needed.
  • Heat a tbsp of olive oil in a skillet over medium-high heat. Once hot, add your tortilla and sprinkle on some white cheddar cheese. Then, layer on some of the buffalo shredded chicken so that it covers all of the white cheddar. Sprinkle some more white cheddar on top of the buffalo chicken then place another tortilla on top. Allow the quesadilla to toast on one side for about 3 minutes, occasionally pressing down on it with a spatula. Then, flip and allow it to cook for an additional 3 minutes. Repeat with remaining tortillas.
  • Slice into 6 slices and serve with the avocado crema on the side. Enjoy!

Notes

  • This is the buffalo sauce I used for this recipe, but any buffalo sauce works.
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