Buffalo Chicken Bacon Quesadillas
Buffalo Chicken Bacon Quesadillas
Ingredients
For the Buffalo Chicken
- 40 ounces chicken breast
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 2 tablespoons ranch seasoning
- 1/2 cup buffalo sauce
For the High-Protein Buffalo Sauce
- 2 cups cottage cheese
- 6 ounces reduced-fat cream cheese
- 1/2 cup fat-free milk
- 3 tablespoons ranch seasoning
- 1/2 tablespoon black pepper
- 1/2 cup buffalo sauce
For the Quesadilla Assembly
- as needed shredded mozzarella cheese
- as needed bacon bits
- as needed fresh chives, chopped
- 10 flour tortillas, medium-large
Instructions
- 1
Place the chicken breasts into a slow cooker. Add the garlic salt, 1 tablespoon of black pepper, onion powder, 2 tablespoons of ranch seasoning, and 1/2 cup of buffalo sauce over the chicken.
⏱️ 5 min
- 2
Using gloves, mix the chicken thoroughly with your hands to ensure all pieces are well coated with the seasonings and sauce.
⏱️ 2 min
- 3
Cover the slow cooker and cook on high for 2 to 3 hours, or until the chicken is tender enough to shred easily.
⏱️ 180 min
- 4
Once cooked, use two forks to shred the chicken directly in the slow cooker, breaking it into small, uniform pieces.
⏱️ 5 min
- 5
While the chicken is cooking, prepare the high-protein buffalo sauce. Combine the cottage cheese, reduced-fat cream cheese, 3 tablespoons of ranch seasoning, 1/2 tablespoon of black pepper, 1/2 cup of buffalo sauce, and fat-free milk in a blender cup.
⏱️ 5 min
- 6
Blend the sauce ingredients until completely smooth and creamy, ensuring there are no lumps.
⏱️ 3 min
- 7
Pour the blended high-protein buffalo sauce over the shredded chicken in the slow cooker. Add a generous amount of shredded mozzarella cheese, bacon bits, and chopped fresh chives to the mixture.
⏱️ 5 min
- 8
Stir everything together until well combined, creating a thick, cheesy, and flavorful chicken filling.
⏱️ 3 min
- 9
To assemble each quesadilla, lay a flour tortilla flat on a clean surface. Sprinkle a layer of shredded mozzarella cheese on one half of the tortilla.
⏱️ 1 min
- 10
Spoon a portion of the prepared buffalo chicken filling onto the mozzarella cheese on the tortilla.
⏱️ 1 min
- 11
Add another sprinkle of shredded mozzarella cheese on top of the filling. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 1 min
- 12
Place the assembled quesadilla into a hot pan or griddle. Cook on both sides until golden brown and the cheese is melted and bubbly, about 2-3 minutes per side.
⏱️ 20 min
- 13
Repeat the assembly and cooking process for the remaining quesadillas. Once cooked, you can wrap each quesadilla individually in aluminum foil for meal prep and store them in the freezer. Reheat as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Bacon Quesadillas
Ingredients
For the Buffalo Chicken
- 40 ounces chicken breast
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 2 tablespoons ranch seasoning
- 1/2 cup buffalo sauce
For the High-Protein Buffalo Sauce
- 2 cups cottage cheese
- 6 ounces reduced-fat cream cheese
- 1/2 cup fat-free milk
- 3 tablespoons ranch seasoning
- 1/2 tablespoon black pepper
- 1/2 cup buffalo sauce
For the Quesadilla Assembly
- as needed shredded mozzarella cheese
- as needed bacon bits
- as needed fresh chives, chopped
- 10 flour tortillas, medium-large
Instructions
- 1
Place the chicken breasts into a slow cooker. Add the garlic salt, 1 tablespoon of black pepper, onion powder, 2 tablespoons of ranch seasoning, and 1/2 cup of buffalo sauce over the chicken.
⏱️ 5 min - 2
Using gloves, mix the chicken thoroughly with your hands to ensure all pieces are well coated with the seasonings and sauce.
⏱️ 2 min - 3
Cover the slow cooker and cook on high for 2 to 3 hours, or until the chicken is tender enough to shred easily.
⏱️ 180 min - 4
Once cooked, use two forks to shred the chicken directly in the slow cooker, breaking it into small, uniform pieces.
⏱️ 5 min - 5
While the chicken is cooking, prepare the high-protein buffalo sauce. Combine the cottage cheese, reduced-fat cream cheese, 3 tablespoons of ranch seasoning, 1/2 tablespoon of black pepper, 1/2 cup of buffalo sauce, and fat-free milk in a blender cup.
⏱️ 5 min - 6
Blend the sauce ingredients until completely smooth and creamy, ensuring there are no lumps.
⏱️ 3 min - 7
Pour the blended high-protein buffalo sauce over the shredded chicken in the slow cooker. Add a generous amount of shredded mozzarella cheese, bacon bits, and chopped fresh chives to the mixture.
⏱️ 5 min - 8
Stir everything together until well combined, creating a thick, cheesy, and flavorful chicken filling.
⏱️ 3 min - 9
To assemble each quesadilla, lay a flour tortilla flat on a clean surface. Sprinkle a layer of shredded mozzarella cheese on one half of the tortilla.
⏱️ 1 min - 10
Spoon a portion of the prepared buffalo chicken filling onto the mozzarella cheese on the tortilla.
⏱️ 1 min - 11
Add another sprinkle of shredded mozzarella cheese on top of the filling. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 1 min - 12
Place the assembled quesadilla into a hot pan or griddle. Cook on both sides until golden brown and the cheese is melted and bubbly, about 2-3 minutes per side.
⏱️ 20 min - 13
Repeat the assembly and cooking process for the remaining quesadillas. Once cooked, you can wrap each quesadilla individually in aluminum foil for meal prep and store them in the freezer. Reheat as desired.
⏱️ 5 min