Buffalo Chicken and Bacon Quesadillas
Buffalo chicken to me is like an endless meal idea; you can turn so many things into something buffalo chicken style! Pasta, pizza, meatballs, casseroles, wraps, sandwiches, tots, pinwheels, baked potato, chip dip, QUESADILLAS! Its like that wonderful game day party snack in a warm toasty tortilla. These can be served as a snack, lunch or for dinner!
Note to self and everyone else for next time…don’t use the high fiber/low card tortillas. Well use them if you want of course, but the ones I love for tacos and other wraps did not work great for quesadillas. They do not hold that crisp crunch on the outside, they get a little tough and chewy. I would suggest going with a classic flour tortilla.
Buffalo Chicken and Bacon Quesadilla
- 1 1/2-2 cups rotisserie chicken (about 1/2 a rotisserie chicken) chopped
- 4 slices bacon, cooked chopped
- 4 flour tortillas (small-medium)
- 1/2 cup buffalo sauce
- 2 tbsp reduced fat cream cheese
- 1/4 cup shredded mozzarella cheese
- 2 pinches garlic powder
- 2 pinches onion powder
- 2 scallions chopped
- 3/4 cup shredded cheddar or mexican blend cheese
- 1 tbsp olive oil
- 1/2 cup fat free Greek yogurt
- 1 tbsp light ranch dressing
- 1 tbsp buffalo sauce
Cook the bacon until crisp, drain on paper towel, cool, and chop. Combine buffalo sauce and cream cheese in a medium mixing bowl until smooth (soften cream cheese in microwave for a few seconds if too hard). Stir into the sauce the chopped rotisserie chicken, garlic powder, onion powder, mozzarella cheese, and 1 of the 2 chopped scallions.
Depending on the size of the tortillas you are using, divide the chicken mixture evenly in the bowl so that you have enough portions for the number of quesadillas you are making. Spoon and spread evenly onto half of the tortillas. Sprinkle the chopped cooked bacon over the top, and sprinkle with shredded cheddar or Mexican cheese blend. Top with a naked tortilla. Repeat with however many quesadillas you can get out of the chicken mixture.
Heat 1/2 tbsp. of the olive oil on a griddle or flat skillet over med-high heat (if you are cooking multiple at one time, use more oil and spread out). Add quesadillas to skillet and turn heat down to medium. Cook until golden and crispy, and flip to cook the other side. Remove from pan, and cut in quarters.
Sprinkle remaining chopped scallion over the top, and serve with dipping sauce if desired.
Combine the Greek yogurt, ranch dressing, and buffalo sauce in a small bowl.
I tried using my favorite high fiber, low carb tortillas and they did not stay crispy. I recommend sticking to the good old standard flour tortillas for the best crispy and flakey quesadilla.
The filling sauce mixture is really an eyeball measurement situation. If the mixture looks too dry, add more buff sauce until you get your desired consistency.