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.
00:00.000 --> 00:02.049
00:02.049 --> 00:06.578
Today I'm gonna show you how to
make some healthy buffalo chicken
00:06.578 --> 00:08.481
quesadillas on the grill.
00:08.481 --> 00:12.545
00:12.545 --> 00:16.621
Hi I'm Phoebe Lapine and you're watching
HealthiNation's Guide to Summer.
00:16.621 --> 00:19.940
The beauty of this recipe is that
we're gonna use the grill in two ways.
00:19.940 --> 00:22.861
First to cook our chicken, which will
be the filling for our quesadillas.
00:22.861 --> 00:23.494
00:23.494 --> 00:27.211
then we're gonna actually throw the whole
quesadilla onto the grill itself as well.
00:27.211 --> 00:29.120
So, first things first.
00:29.120 --> 00:31.980
Let's grill our chicken.
00:31.980 --> 00:35.550
Okay, so I'm gonna get the chicken for
my quesadillas on the grill.
00:35.550 --> 00:40.530
First, drizzle with just a little bit of
olive oil and season with plenty of salt.
00:40.530 --> 00:41.860
My grill is nice and hot.
00:41.860 --> 00:45.770
I'm just gonna get the chicken down there.
00:45.770 --> 00:49.350
Chicken takes a little bit longer to cook
than steak because you're obviously making
00:49.350 --> 00:51.140
sure that you cook it all the way through.
00:51.140 --> 00:54.890
I like to cook it on a little bit more of
a medium high heat than a high high heat
00:54.890 --> 00:58.440
because you are gonna need to have it
on the flame for a little bit longer.
00:58.440 --> 01:00.370
So in order to get a nice cross hatch,
01:00.370 --> 01:04.120
halfway through on each side you want
to rotate the meat ninety degrees.
01:05.470 --> 01:07.052
01:07.052 --> 01:10.740
Whenever you're working with chicken
you want to be super careful about
01:10.740 --> 01:13.190
any sort of raw cross-contamination.
01:13.190 --> 01:16.770
So, I've been touching the raw
chicken with my tongs, which is fine,
01:16.770 --> 01:19.120
over the course of using any
of the meat on the grill.
01:19.120 --> 01:22.113
But when I take it off I'm gonna use
a different utensil, because once it's off
01:22.113 --> 01:25.211
it's not gonna touch the heat again, it's
not gonna be able to kill those germs.
01:25.211 --> 01:25.771
01:25.771 --> 01:29.071
So to see whether or not our chicken is
done, you can just give it a little poke.
01:29.071 --> 01:31.048
If there's not a whole
lot of resistance and
01:31.048 --> 01:33.140
it's still a little mushy
you wanna let it go.
01:33.140 --> 01:35.710
But if it's pretty hard and
firm to the touch that's great.
01:35.710 --> 01:36.790
That means it's done.
01:36.790 --> 01:38.430
And I've got a handy-dandy,
01:38.430 --> 01:42.280
clean, raw chicken free utensil
to get it off the grill.
01:43.320 --> 01:44.840
So I got my chicken off the grill.
01:44.840 --> 01:48.230
And as with any meat, I need to
let it rest before I cut into it.
01:48.230 --> 01:52.890
So the general rule is about 50% of
the time that it was on the flame for.
01:52.890 --> 01:55.580
In this case, five to six minutes.
01:55.580 --> 01:56.590
01:56.590 --> 02:00.790
So our chicken is nice and
rested and ready to be carved up.
02:00.790 --> 02:03.430
So you just wanna kind of thinly slice it.
02:03.430 --> 02:04.910
02:04.910 --> 02:06.960
Still looks pretty moist.
02:06.960 --> 02:10.830
Not at all pink in the center,
which is great, cuz we don't want that.
02:10.830 --> 02:13.610
And we still have that
nice color on the top.
02:13.610 --> 02:15.330
So you can kind of roughly chop it.
02:15.330 --> 02:17.530
You just wanna make sure
it's small enough so
02:17.530 --> 02:20.120
that the quesadillas don't
bust open on the grill.
02:20.120 --> 02:23.720
All right, transfer it to our bowl.
02:23.720 --> 02:28.200
As you know, buffalo chicken on the bar
menu is not the healthiest dish around.
02:28.200 --> 02:32.970
For this one, obviously, we're lightening
it up by grilling it in the first place.
02:32.970 --> 02:35.530
And then we're not even gonna use
any fat in terms of the sauce.
02:35.530 --> 02:39.600
We're just gonna add a little bit
of hot sauce, just a light coating.
02:39.600 --> 02:42.300
So a lot of store bought condiments
are usually loaded with sugar.
02:42.300 --> 02:44.910
Hot sauce is not one of
the worst offenders,
02:44.910 --> 02:49.410
it's usually just a mixture of water,
vinegar, and some spices.
02:49.410 --> 02:52.390
So I'm using corn tortillas, but
you can use whole wheat tortilla or
02:52.390 --> 02:53.820
flour if you don't mind that.
02:53.820 --> 02:57.900
But corn tortillas do tend to be a little
bit less pliable than flour tortillas, so
02:57.900 --> 03:01.160
what I did is I just heated these
up quickly in the microwave.
03:01.160 --> 03:03.450
So I'm gonna assemble my quesadillas now.
03:03.450 --> 03:07.470
Starting with a little
bit of this yogurt sauce.
03:07.470 --> 03:11.740
So this is my play on healthy blue
cheese dressing, it's Greek yogurt
03:11.740 --> 03:15.000
with a little bit of lemon juice and
some minced garlic just for flavor.
03:15.000 --> 03:18.630
Take a bit, and line the whole quesadilla.
03:18.630 --> 03:22.390
It's just a little bit of
grilled chicken on one side.
03:22.390 --> 03:26.860
We don't wanna overstuff these because
then they'll fall apart on the grill.
03:26.860 --> 03:30.430
And then some of our classic
buffalo chicken accoutrements,
03:30.430 --> 03:33.050
so some thinly sliced celery, red onion.
03:34.110 --> 03:37.958
So, we're keeping all this to one half of
the quesadilla cuz we're gonna fold it.
03:37.958 --> 03:40.780
And now, just a little bit of
cheese because it wouldn't be
03:40.780 --> 03:42.630
a quesadilla without any cheese.
03:42.630 --> 03:45.390
So now, you just fold it,
you kind of press it down slightly,
03:45.390 --> 03:47.490
so that it glues together.
03:47.490 --> 03:50.110
And we're ready for the grill, again!
03:50.110 --> 03:52.130
Our grill is nice and hot and
03:52.130 --> 03:56.590
I'm just gonna carefully get
our quesadilla down on it.
03:56.590 --> 04:00.970
This is gonna happen fairly fast because
really they only need to crisp and for
04:00.970 --> 04:01.900
the cheese to melt.
04:01.900 --> 04:05.330
So you kind of see along the edges that
the quesadilla is starting to brown.
04:05.330 --> 04:07.840
So just get these over.
04:07.840 --> 04:08.640
04:08.640 --> 04:10.568
And now on the final side.
04:10.568 --> 04:15.320
I'm just gonna lower the hood so
that that cheese can get nice and melty.
04:15.320 --> 04:19.868
These are looking mighty crispy and
beautiful, so I'm just gonna get them off.
04:19.868 --> 04:23.290
So I'm gonna give them
a little cut down the middle
04:23.290 --> 04:25.420
to make them more appetizer size.
04:25.420 --> 04:27.570
I'm gonna give it a taste.
04:27.570 --> 04:29.429
04:29.429 --> 04:31.559
The grill makes the tortilla so
nice and crispy.
04:31.559 --> 04:36.536
It is all the texture and goodness of
a buffalo chicken snack at the bar, but
04:36.536 --> 04:40.180
so much healthier even
though it doesn't taste it.
04:40.180 --> 04:42.730
watching HealtiNation's Guide to Summer.
04:42.730 --> 04:45.236
I'm Phoebe Lapine and
I will see you at the grill next time.
04:45.236 --> 04:50.649