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Buffalo Chicken Quesadillas

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Servings: 4
  • Course: Main Dish

Shredded chicken is tossed with a creamy blue cheese-hot sauce dressing before being tucked into a whole-wheat tortilla in this healthy quesadilla recipe. Served with a quick carrot-and-celery slaw, this easy recipe is great for lunch or dinner but can also be cut into smaller wedges and served as an appetizer.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Aluminum Foil makes clean up easy!

Ingredients

  • 1 pound boneless, skinless chicken breasts, trimmed
  • ¼ teaspoon ground pepper
  • ¼ cup crumbled blue cheese
  • 2 tablespoons low-fat plain yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons white-wine vinegar plus 2 teaspoons, divided
  • 1½ tablespoons Hot sauce
  • ¼ teaspoon cayenne pepper
  • 4 8-inch whole-wheat tortillas
  • 4 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
  • 1 cup thinly sliced celery
  • 1 cup shredded carrot
  • 2 scallions, thinly sliced
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 2

Sprinkle chicken with pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer to a clean cutting board and shred with 2 forks.

Step 3

Meanwhile, combine blue cheese, yogurt, mayonnaise, 2 tablespoons vinegar, hot sauce and cayenne in a medium bowl. Add the shredded chicken and stir to coat. Divide the chicken mixture among tortillas, arranging it on the lower half of each, and fold closed. Heat 2 teaspoons oil in a large skillet over medium-high heat. Reduce heat to medium and add 2 quesadillas. Cook, turning once, until browned on both sides, 3 to 6 minutes total. Repeat with 2 teaspoons oil and the remaining quesadillas.

Step 4

Combine celery, carrot and scallions with the remaining 1 tablespoon oil and 2 teaspoons vinegar in a medium bowl. Serve the quesadillas with the slaw.

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