Chicken · American · 20 min
Buffalo Chicken Quesadilla with Blue Cheese & Carrot-Romaine Salad
- 20 min
- 2–6 servings
- 679 kcal / serving
A crisp quesadilla filled with shredded chicken and tangy blue cheese, paired with a bright carrot-rome salad. It comes together quickly for a simple weeknight meal with contrasting textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled blue cheese
- 45 mlFrench vinaigrette
- 2large flour tortillas
- 1 heartromaine hearts
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- ½ (10 oz) bagshredded carrots
From the pantry: butter, unsalted, hot sauce
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · spatula · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 heartromaine hearts
- ½ (10 oz) bagshredded carrots
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled blue cheese
Bakery & bread
- 2large flour tortillas
Sauces, oils & condiments
- 45 mlFrench vinaigrette
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled blue cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| French vinaigrette | 45 ml | 90 ml | 135 ml |
| large flour tortillas | 2 | 4 | 6 |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chickens |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Shred the meat from the rotisserie chicken and set aside.
- Heat a large skillet over medium heat to start cooking the quesadillas.
- Arrange each tortilla on a flat surface, spoon some shredded chicken on one half, sprinkle with crumbled blue cheese, add a drizzle of hot sauce, and fold the tortilla to close.
- When the skillet is hot, melt a bit of butter and swirl it to coat the bottom. Place the folded quesadillas in the pan and cook, turning once, until the cheese is melted and both sides are golden, about 5–6 minutes.
- Transfer the quesadillas to a plate and, in a separate bowl, wash and dry the romaine and chop or tear into bite-sized pieces. Add shredded carrots and vinaigrette, then toss to coat.
- Cut each quesadilla into wedges and divide between plates. Serve with the carrot-rome salad on the side.
Two tips
- Leftovers keep well in the fridge for a day or two; reheat the quesadillas in a skillet to regain crispness.
- If you want less heat, reduce the amount of hot sauce used in the filling and still fold the quesadillas as directed.
Nutrition per serving
- Calories
- 679 kcal
- Protein
- 48 g
- Carbs
- 41 g
- Fat
- 36 g
- Fiber
- 5 g
- Sodium
- 1745 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.