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Buffalo Chicken Quesadilla

Diced Sahlen’s Buffalo Style Chicken Breast with Monterey Jack cheese, sautéed onions and green bell pepper folded into a large flour tortilla and griddled until golden.

Yield: 2 Servings


  • 1 Cup Sahlen’s Buffalo Style Chicken Breast, Diced
  • 1 tbsp Vegetable Oil
  • ½ Cup White Onion, Sliced
  • ½ Cup Green Bell Pepper, Sliced
  • Salt and Black Pepper to taste
  • 2 tbsp Bleu Cheese Dressing
  • 1 Cup Monterey Jack Cheese
  • 2 Large Flour Tortillas
  • Serve with Sour Cream
  • Serve with Pico de Gallo
  • Serve with Cilantro


  1. Heat up the vegetable oil in a small sauté pan on medium heat.
  2. Add in the Sahlen’s Buffalo Style Chicken Breast, white onion, green bell pepper, salt and black pepper, then cook for 3-4 minutes or until the onions are translucent.
  3. Sprinkle half of the Monterey Jack cheese onto one of the large flour tortillas and place the Sahlen’s Buffalo Style Chicken Breast mixture on top.
  4. Sprinkle the remaining Monterey Jack cheese on top, then cover with the other large flour tortilla to make the buffalo chicken quesadilla.
  5. Heat the buffalo chicken quesadilla in a large sauté pan for about 2 minutes on each side or until golden and heated throughout.
  6. Serve with your favorite toppings such as sour cream, pico de gallo and fresh cilantro.