The main content
Rach's 3 Minute Meal: Buffalo Soldier Quesadilla

Rach's 3 Minute Meal: Buffalo Soldier Quesadilla


  • 1 tbsp. butter

  • 2 cloves garlic, chopped

  • 1/2-inch-long piece fresh ginger—peeled, then grated or chopped

  • 1 scallion, chopped

  • 3 tbsp. to 1/4 cup hot sauce, such as Frank’s RedHot

  • 1 tbsp. apple cider vinegar

  • 1 tbsp. (packed) light brown sugar

  • 1 tsp. jerk seasoning (or to taste)

  • Pinch of ground allspice

  • ¾ to 1 cup shredded or chopped rotisserie chicken

  • Cooking spray

  • 1 large (10-inch) flour tortilla

  • ¾ cup shredded pepper Jack or Monterey Jack

  • Sliced pickled jalapeños

  • Sour cream, for serving (optional)


  • Step 1

    Heat a small skillet and a medium cast-iron skillet over medium-high to high. Add the butter to the small skillet.

  • Step 2

    Once the butter melts, add the garlic, ginger, and scallion to the small skillet. Stir until softened, about 30 seconds.

  • Step 3

    Stir in the hot sauce, vinegar, brown sugar, jerk seasoning, and allspice. Bring to a bubble, then stir in the chicken.

  • Step 4

    While the chicken heats up, spray the cast-iron skillet with cooking spray. Cook the tortilla until blistered; flip the tortilla.

  • Step 5

    Arrange the chicken mixture on half of the tortilla. Sprinkle the shredded cheese on top of the chicken.

  • Step 6

    Fold the tortilla over, covering the filling. Flip the quesadilla and cook until the cheese melts.

  • Step 7

    Transfer the quesadilla to a cutting board and cut into wedges. Serve with the jalapeños and sour cream, if using.