Buffalo Chicken Quesadilla

Makes 1 quesadilla · 10 min with cooked chicken

Buffalo Chicken Quesadilla

Calories
390
Protein
55 g
Carbs
22 g
Fat
14 g

Per quesadilla, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Chicken Or use the shortcut

  • 4 oz cooked chicken breast, shredded (about ¾ cup)
  • All purpose seasoning, to taste
  • 2 tbsp plus 2 tsp buffalo style hot sauce

Ranch sauce

  • ¼ cup 1% cottage cheese
  • 1 tsp dry ranch seasoning mix

To finish

  • 1 low carb 8-inch tortilla (about 70 calories)
  • 1 oz reduced fat shredded cheddar (about ¼ cup)

Dip (optional)

  • 3½ tbsp 1% cottage cheese and 1 tsp dry ranch seasoning mix

Directions

  1. Coat the chicken. Toss the chicken with the seasoning and hot sauce.

  2. Make the ranch. Blend the cottage cheese with a hand blender until thick and smooth. Stir in the ranch seasoning.

  3. Fill. Pile the chicken over half the tortilla. Top with the cheese and drizzle with the ranch sauce.

  4. Fold and toast. Fold the empty half over. Toast in a skillet over high heat for about 2 minutes per side, until golden and the filling reaches 165°F.

  5. Make the dip. If you want it, blend the extra cottage cheese the same way. Stir in the ranch seasoning.

Chicken Crumbles
Chicken Crumbles · Portside Proteins

Skip the cooking

Use 4 oz Chicken Crumbles instead

They come fully cooked, so they replace the cooked chicken. Thaw them in the fridge overnight. Heat them in a skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Toss them with the seasoning and hot sauce at step 1.

Per quesadilla: 440 cal · 59 g protein · 23 g carbs · 19 g fat.

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Nutrition per quesadilla is estimated from USDA data and Portside label values.