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Grilled Buffalo Chicken Quesadillas

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Whether you are tail-gating, hosting a party, or planning an easy weeknight dinner, you can never go wrong with Buffalo chicken. As much as I love a basket of crispy Buffalo wings, sometimes I’m looking for something a little lighter to satisfy my craving. This recipe for Grilled Buffalo Chicken Quesadillas by Tasty Kitchen member Phoebe caught my eye right away. All of the flavors of Buffalo chicken in a cheesy, crispy package? Count me in!

If you don’t have an outdoor grill—or if grilling season is already over where you are—no need to worry. These quesadillas can also be made in a grill pan on your stovetop.

Let’s get started.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

For this recipe, you will need chicken breasts, olive oil, celery, coconut oil, hot sauce, nonfat Greek yogurt, garlic, lemon juice, taco-sized tortillas, red onion, cheddar cheese, salt and pepper.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Heat a grill pan or outdoor grill to medium-high heat. Drizzle the chicken with olive oil, and season with salt and pepper. Grill until just cooked through, about 4 minutes per side. Try not to overcook the chicken so you can avoid dry chicken breasts. Nobody likes dry meat.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Once the chicken is cool enough to touch, chop it up.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Add it to a large bowl, along with the celery and coconut oil. If you’re not a huge fan of the coconut flavor, go easy on the coconut oil or substitute olive oil instead.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Add your favorite hot sauce. This is where things get interesting! Stir to coat the chicken. Taste and add more hot sauce if you like things fiery.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

In a medium bowl, make the sauce by whisking together the yogurt, garlic, lemon juice and a bit of salt.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

It’s time to put it all together. Arrange the tortillas on a work surface. Slather one side of each tortilla with a scant tablespoon of that awesome yogurt sauce. Cover the sauce with a thin layer of the chicken mixture.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Top the chicken with red onions and cheddar cheese. You can never have enough cheese!

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Fold the tortillas in half. Grill them until crispy and browned, about 2 minutes per side. Rotate 90 degrees halfway through cooking each side to get those fancy crosshatch marks.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Cut each quesadilla in half and serve with the remaining yogurt sauce.

Thanks so much to Phoebe for this amazing recipe. Be sure to check out her site, Feed Me Phoebe. It is filled with healthy recipes that will leave you satisfied and craving more. Her Vegan Cauliflower Soup with Red Curry and Healthy Raw Oatmeal Chocolate Chip Cookie Bites are recipes that I will be trying very soon.

 
 

Printable Recipe

Grilled Buffalo Chicken Quesadillas

See post on Phoebe Lapine’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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Description

These easy grilled Buffalo chicken quesadillas are a healthy, gluten-free take on the classic bar snack. They make for the perfect summer appetizer recipe.

Ingredients

  • 2  Boneless, Skinless Chicken Breasts
  • Olive Oil
  • Sea Salt And Pepper
  • ¼ cups Thinly Sliced Celery
  • 2 Tablespoons Melted, Extra Virgin Coconut Oil
  • ¼ cups Hot Sauce
  • 6 ounces, weight Nonfat Greek Yogurt
  • 1 clove Garlic, Minced
  • 2 Tablespoons Lemon Juice
  • 6  Taco-sized Corn, Brown Rice, Or Whole Wheat Tortillas
  • ½  Small Red Onion, Thinly Sliced
  • 1 cup Mild Shredded Cheddar Cheese

Preparation Instructions

1. Fire up an indoor grill pan or charcoal grill.
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 celery, coconut oil and hot sauce. Toss to combine and taste for seasoning.
3. Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice and ½ teaspoon sea salt. Whisk until smooth.
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 the onions and cheese. Fold the tortillas in half.
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.

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

2 Comments

Comments are closed for this recipe.

Janette on 10.22.2014

Left some chicken out this morning to defrost and was going through ideas of what to make for dinner and I found this recipe to be fast and easy to make, as well as looking good based on the pictures! Can’t wait to make it tonight. Thanks for posting your step by step and suggestions.

Phoebe @ Feed Me Phoebe on 10.20.2014

Thank you so much for your sweet write-up Dara and for making the recipe! Thrilled you liked it. Do let me know if you try the cauli soup or raw cookies. xo