Grilled Buffalo Chicken Quesadillas

Name: Grilled Buffalo Chicken Quesadillas
Cook time: 25 min
Total time: 25 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 Boneless Skinless Chicken Breasts; 2 tsp Olive Oil; 2 tsp Table Salt; 2 tsp Black Pepper; 2 tbsp Coconut Oil; 1/4 cup Frank's Red Hot Sauce; 6 oz Fage Total 0% Yogurt Greek Strained All Natural-Nonfat; 1 clove Raw Garlic; 2 tbsp Lemon Juice; 1/4 cup Celery; 1/2 cup (sliced) Red Onion; 1 cup Real Cheese Light Shredded Cheddar; 6 Whole Wheat Tortilla

5 steps

Cook:25min

25 mins. 6 servings. 285 calories per serving. 11% green

Updated at: Wed, 16 Aug 2023 21:12:09 GMT

Nutrition balance score

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Ingredients

6 servings

2boneless skinless chicken breasts

2 tspolive oil

2 tsptable salt

2 tspblack pepper

2 Tbspcoconut oil

¼ cupfrank's red hot sauce

6 oz0% Yogurt

Total, Greek Strained All Natural-Nonfat

1 cloveGarlic

Raw

2 Tbsplemon juice

¼ cupcelery

½ cupRed Onion

sliced

1 cupLight Shredded Cheddar

6Whole Wheat Tortilla

Instructions

Step 1

Fire up an indoor grill pan or charcoal grill.

Step 2

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. Finely chop the chicken and add to a mixing bowl along with the coconut oil and hot sauce. Toss to combine and taste for seasoning.

Step 3

Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice, and 1/2 teaspoon sea salt. Whisk until smooth.

Step 4

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 onions and cheese. Fold the tortillas in half.

Step 5

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.