Grilled Buffalo Chicken Quesadillas
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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 2 boneless skinless chicken breasts about 1 pound
- Olive oil
- Sea salt & pepper
- 2 tablespoons melted extra-virgin coconut oil
- 1/4 cup hot sauce preferably Frank's Red Hot
- 6 ounces nonfat Greek yogurt
- 1 clove garlic minced
- 2 tablespoons lemon juice
- ¼ cup thinly sliced celery
- ½ small red onion thinly sliced
- 1 cup shredded mild cheddar cheese
- 6 taco-sized corn, brown rice or whole wheat tortillas
Fire up an indoor grill pan or charcoal grill.
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 coconut oil and hot sauce. Toss to combine and taste for seasoning.
Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice and ½ teaspoon sea salt. Whisk until smooth.
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.
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.
If you use larger burrito-sized tortillas, you will probably only have enough filling for 4. Try not to over-stuff the quesadillas too much or you'll lose the filling to the grill.