Buffalo chicken and quesadillas are very popular stand alone meals, together they’re bold flavors come together to form a game changing dish.
We combine 2 classic go to crowd favorites to make the ultimate snack! Buffalo chicken and quesadillas are very popular stand alone meals, together they’re bold flavors come together to form a game changing dish.
Phoebe guides you through making healthy buffalo chicken quesadillas on the grill. The grill is used in two ways – first to cook the chicken, and second to make the quesadillas. Phoebe provides some chicken cooking and handling tips, as well as overviews how to assemble the quesadillas with chicken, celery, cheese and yogurt dressing. This is the perfect recipe to bust out before Sunday Night Football to impress your guests.
- 2 boneless, skinless chicken breasts (about 1 pound)
- 6 taco-sized corn, brown rice or whole wheat tortillas
- 2 tablespoons melted extra-virgin coconut oil
- ¼ cup hot sauce, preferably Frank's Red Hot
- 6 ounces nonfat Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- ¼ cup thinly sliced celery
- ½ small red onion, thinly sliced
- 1 cup shredded mild cheddar cheese
- Olive oil
- Sea salt & pepper
InstructionsFire up an indoor grill pan or charcoal grill. Place the chicken breasts on a work surface. Drizzle with olive oil and season with salt and pepper. Grill over medium-high heat, for 4 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch. Allow the chicken to rest until cool enough to touch ‚Äì approximately 5-6 minutes. Roughly chop the chicken and add to a mixing bowl along with the coconut oil and hot sauce. Toss to combine and taste for seasoning. Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice and ½ teaspoon sea salt. Whisk until smooth. To assemble the quesadillas, arrange the tortillas on a clean work surface. Slather one side of each with a scant tablespoon of the yogurt sauce. Arrange a thin layer of the chicken mixture on one half of the tortillas. Top with the onions and cheese. Fold the tortillas in half. Grill the tortillas until crispy and charred, about 2 minutes per side, rotating 90 degrees halfway through to get a nice crosshatch. Cut in half and serve alongside the remaining yogurt sauce. Serves 4-6
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.