RecipeBuffalo Chicken Quesadilla

Nutrition Facts
Amount per Serving
  • Calories: 280
  • Protein: 48 g
  • Total Fat: 7 g
    • Unsaturated Fat: 5.5
    • Saturated Fat: 1.5
  • Cholesterol: 120 mg
  • Total Carbohydrate: 10 mg
  • Dietary Fiber: 0 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 650 mg

Feeling hot, hot, hot? Then this dish is for you. Not only does it deliver fiery heat (yum!), but it’s also super easy to whip up. You can use leftover chicken or shredded rotisserie, and then just toss it in your favorite hot sauce. I’ve offered up two dipping options, depending on your personal heat index: One that heightens the heat, and the other that calms and cools. Dipper’s decision.

  • Prep time
  • Total Time
This recipe makes 1 serving
Ingredients:

For the quesadilla
• 1 whole-grain tortilla wrap (I used Tumaro 60 calorie multigrain/low-carb)
• 1 cup shredded, cooked chicken
• 3 tablespoons hot sauce (use your favorite)
• 1 to 2 tablespoons minced cilantro or chopped scallions, optional

Sauce options
Lime Sour Cream
• ¼ cup lite sour cream
• 1 tablespoon lime juice
• ¼ teaspoon lime zest
• 1 tablespoon minced cilantro or sliced scallions

Buffalo Cream
• 2 tablespoons lite sour cream
• 2 tablespoons hot sauce

Preparation:

Liberally mist skillet with nonstick oil spray and warm over medium high heat. Place tortilla on top for 2 to 3 minutes, until the bottom is slightly toasted.  While tortilla is toasting, mix the shredded chicken with the hot sauce and optional herbs.

Flip tortilla and place the chicken mixture evenly on one side only. Fold the empty tortilla half over the side with chicken and gently press down. Leave it on the skillet for one more minute to set. Transfer to a plate and slice in half. Serve with lime sour cream or Buffalo cream on the side for dipping—or pipe over the top creating decorative swirls. Garnish with optional cilantro or scallions and extra hot sauce.

Try my Cheeseburger Quesadilla