High-Protein Buffalo Chicken Quesadilla
High-Protein Meals

High-Protein Buffalo Chicken Quesadilla

Ready in 13 minutes, about 700 kcal and 66 g protein per serving (estimated).

  • High protein
  • 13 min5 prep · 8 cook
  • 1 serving
  • 700 kcalper serving, est.
  • Easy

Estimated macros

per serving
  • 700Calories
  • 66 gProtein, about 38% of the energy
  • 42 gCarbs, about 24% of the energy
  • 28 gFat, about 36% of the energy

Estimated: the sum of USDA FoodData Central values for each ingredient (1 serving, 25 cm / 10 in flour tortilla).

Ingredients

10 items
1 serving

Equipment

  • Mixing bowl
  • Cast-iron or non-stick skillet
  • Spatula
  • Sharp knife

Method

4 steps

  1. Step 1: Prep the filling

    • 2 min
    • Mixing bowl

    Mix 150 g (5.3 oz) shredded cooked chicken with 2 tbsp buffalo sauce, 1 tbsp Greek yogurt and the green onions until every strand is coated.

    • 150 g5.3 ozCooked chicken breast
    • 30 ml2 tbspBuffalo sauce
    • 15 ml1 tbspPlain non-fat Greek yogurt
    • 15 ml1 tbspGreen onions

  2. Step 2: Assemble

    • 1 min
    • Board

    Lay the tortilla flat. Scatter the mozzarella over one half, spread the buffalo chicken on top, finish with the cheddar and fold it over.

    • 150 g5.3 ozCooked chicken breast
    • 72 g2.5 ozLarge flour tortilla
    • 25 g0.9 ozLow-moisture part-skim mozzarella
    • 25 g0.9 ozSharp cheddar

  3. Step 3: Cook

    • 6-8 min
    • Medium heat
    • Skillet

    Melt ½ tsp butter in a skillet over medium heat. Toast the quesadilla 3-4 minutes per side, pressing gently with a spatula, until golden and crisp and the cheese has melted. The filling should be steaming hot, 74°C (165°F) in the middle.

    • 2.5 ml½ tspButter

  4. Step 4: Serve

    • 1 min
    • Knife

    Slice it in half, drizzle with light ranch, scatter the cilantro and keep the rest of the ranch for dipping.

    • 15 ml1 tbspLight
    • 15 ml1 tbspFresh cilantro

Good to know

Food safety

  • The chicken is already cooked: heat the quesadilla until the filling is steaming hot, 74°C (165°F) in the middle.

Allergens

Contains:

  • Milk
  • Wheat
  • Egg

Check your labels: brands differ.

Tips

  • Use leftover roast chicken or a store-bought rotisserie breast to make it a 13-minute meal.
  • Want it lighter? A medium 18-20 cm (7-8 in) tortilla and mozzarella only bring it to about 530 kcal.

Storage

Best eaten right away. Leftovers keep 2 days in the fridge; reheat in a dry skillet until steaming hot.

Watch it made

Printable recipe card

Printable recipe card2 pages · 960 KB · PDF · free, no sign-up

High-Protein Buffalo Chicken Quesadilla, cook mode: Step 1 of 4

Step 1

Prep the filling

  • 2 min
  • Mixing bowl

Mix 150 g (5.3 oz) shredded cooked chicken with 2 tbsp buffalo sauce, 1 tbsp Greek yogurt and the green onions until every strand is coated.

You'll need

  • 150 g5.3 ozCooked chicken breast
  • 30 ml2 tbspBuffalo sauce
  • 15 ml1 tbspPlain non-fat Greek yogurt
  • 15 ml1 tbspGreen onions

Step 2

Assemble

  • 1 min
  • Board

Lay the tortilla flat. Scatter the mozzarella over one half, spread the buffalo chicken on top, finish with the cheddar and fold it over.

You'll need

  • 150 g5.3 ozCooked chicken breast
  • 72 g2.5 ozLarge flour tortilla
  • 25 g0.9 ozLow-moisture part-skim mozzarella
  • 25 g0.9 ozSharp cheddar

Step 3

Cook

  • 6-8 min
  • Medium heat
  • Skillet

Melt ½ tsp butter in a skillet over medium heat. Toast the quesadilla 3-4 minutes per side, pressing gently with a spatula, until golden and crisp and the cheese has melted. The filling should be steaming hot, 74°C (165°F) in the middle.

You'll need

  • 2.5 ml½ tspButter

Step 4

Serve

  • 1 min
  • Knife

Slice it in half, drizzle with light ranch, scatter the cilantro and keep the rest of the ranch for dipping.

You'll need

  • 15 ml1 tbspLight
  • 15 ml1 tbspFresh cilantro

All done

Enjoy your Quesadilla

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