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.
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.
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.
Once the chicken is cool enough to touch, chop it up.
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.
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.
In a medium bowl, make the sauce by whisking together the yogurt, garlic, lemon juice and a bit of salt.
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.
Top the chicken with red onions and cheddar cheese. You can never have enough cheese!
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.
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.
See post on Phoebe Lapine’s site!
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.
