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.
Servings 4
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 4g