Buffalo Chicken Sheet Pan Quesadilla

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This Buffalo Chicken Sheet Pan Quesadilla recipe is easy to make, ready in 30 minutes with all gluten-free ingredients and is the perfect recipe to feed a crowd. Paired with Creamy Blue Cheese Dip.



Buffalo Chicken Quesadillas:

  • 8 10-inch grain-free tortillas or gluten-free tortillas
  • 2 cups shredded cheese (I use cheddar)
  • 1 cup cooked chicken (I usually get rotisserie or make this recipe)
  • 1/3 buffalo sauce of choice (add more if desired)
  • 1 cup sautéed pepper and onions (optional)
  • Cilantro, minced

Creamy blue cheese dip:

  • 1 cup blue cheese crumbles
  • 1/2 cup yogurt (I used greek yogurt)
  • 1/4 cup mayonnaise
  • 1 tablespoon milk
  • Squeezed lemon
  • Sea salt and pepper


  1. Preheat oven to 375 degrees
  2. Cover a greased baking sheet (about 9×12) with tortillas. Six around the edges, two in the middle, until the whole sheet is covered
  3. Add chicken to stand mixer to easily shred chicken then toss in buffalo sauce
  4. Fill the giant tortilla with cheese, chicken and peppers and onions (I like to layer it) then top with tortillas and fold them over
  5. Brush the top with oil and bake for about 25 minutes to bake
  6. Meanwhile while the quesadilla cooks, add dip ingredients to stand mixer or large bowl and mix well until smooth and creamy
  7. Serve while warm! We like to cut the quesadilla into squares, dip and enjoy!


*Store leftovers in fridge for 3-5 days. Warm up in microwave, skillet or oven when reheating

  • Author: Rachel