These Buffalo Chicken Quesadillas are super high protein, gluten free, and guilt free! No one will believe you that these quesadillas are healthy! I love using the cassava flour tortillas by the brand Siete and topping these quesadillas off with my homemade healthy jalapeno ranch, which has a Greek yogurt base. Quesadillas are so quick and easy to make as well so you can’t ever go wrong with that. The less dishes the better. Be sure to try my Low Carb Buffalo Chicken Bake as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love These Flatbreads
- Quick & Easy: These buffalo chicken quesadillas are so quick and easy to make, and require very simple, minimal ingredients.
- Macros: The macros are great, and the ingredients are super clean (assuming you use the same clean brand as me of course). They are also gluten free so they are easy to digest!
Nutritional Benefits
- Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
Ingredients
For the Quesadillas:
- Chicken –1 lb. cooked shredded chicken – I used @trifecta from my meal prep plan
- Buffalo Sauce – 1/3 cup buffalo sauce – I use Primal Kitchen.
- Cheddar Cheese – 1 cup of shredded cheddar cheese.
- Tortillas – 8 gluten free tortillas – I used Siete cassava tortillas
- Green Onions – 3 green onions, chopped.
- Parsley – 1 tbsp. parsley, dried.
- Dill – 1 tsp. dill, dried
- Greek Yogurt – 1/4 cup of plain, nonfat Greek yogurt
- Romaine – 1 cups shredded romaine lettuce.
- Jalapeno – 1 jalapeño diced & seeded.
For the Jalapeno Ranch:
- Greek Yogurt – 1 cup of plain, nonfat Greek yogurt.
- Cilantro – 1/2 cup fresh chopped cilantro.
- Garlic Powder – 1 tsp. garlic powder.
- Onion Powder – 1 tsp. onion powder.
- Jalapeno -1 jalapeño (most seeds removed).
- Lime – Juice from 1 lime.
Instructions
- In a medium mixing bowl, combine the chicken, Greek yogurt, buffalo sauce, parsley, and dill. Mix until fully incorporated.
- To make the ranch, combine all of the jalapeno ranch ingredients in a food processor until smooth.
- Assemble your quesadillas – divide the buffalo chicken, jalapeño, green onions, lettuce, and cheese among 4 tortillas top with remaining 4 tortillas.
- Heat a drizzle of olive oil in a skillet over medium heat. Add 1 quesadilla at a time and cook 2-3 minutes per side until crisp and golden brown. Optional – Sprinkle some cheese on the pan first to get a cheesy quesadilla crust!
- Serve warm with extra jalapeño ranch, buffalo, and lettuce if desired.
How To Store Leftovers
You can store your leftovers that you plan on eating soon in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy these again, just pop them in the microwave for a minute or so.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Buffalo Chicken Quesadillas With Healthy Jalapeno Ranch
These Buffalo Chicken Quesadillas are super high protein, gluten free, and guilt free! No one will believe you that these quesadillas are healthy! I love using the cassava flour tortillas by the brand Siete and topping these quesadillas off with my homemade healthy jalapeno ranch, which has a Greek yogurt base. Quesadillas are so quick and easy to make as well so you can't ever go wrong with that. The less dishes the better. Be sure to try my Low Carb Buffalo Chicken Bake as well!
Ingredients
For the Jalapeno Ranch
Instructions
-
In a medium mixing bowl, combine the chicken, Greek yogurt, buffalo sauce, parsley, and dill. Mix until fully incorporated.
-
To make the ranch, combine all of the jalapeno ranch ingredients in a food processor until smooth.
-
Assemble your quesadillas - divide the buffalo chicken, jalapeño, green onions, lettuce, and cheese among 4 tortillas top with remaining 4 tortillas.
-
Heat a drizzle of olive oil in a skillet over medium heat. Add 1 quesadilla at a time and cook 2-3 minutes per side until crisp and golden brown. Optional - Sprinkle some cheese on the pan first to get a cheesy quesadilla crust!
-
Serve warm with extra jalapeño ranch, buffalo, and lettuce if desired.
Serving Size 1 quesadilla
Servings 4
- Amount Per Serving
- Calories 456kcal
- % Daily Value *
- Total Fat 19.3g30%
- Saturated Fat 7.1g36%
- Cholesterol 146.4mg49%
- Sodium 1065mg45%
- Total Carbohydrate 28.1g10%
- Dietary Fiber 4.8g20%
- Sugars 2.6g
- Protein 44.6g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
