Buffalo Chicken Bacon Quesadillas
Directions
- 1Add chicken breast to a slow cooker.
- 2Season the chicken with garlic salt, black pepper, onion powder, and ranch seasoning.
- 3Pour buffalo sauce over the seasoned chicken.
- 4Mix the chicken and seasonings thoroughly with your hands.
- 5Cover the slow cooker and cook on high for 2-3 hours.
- 6While the chicken cooks, prepare the high-protein buffalo sauce by adding cottage cheese, reduced fat cream cheese, ranch seasoning, black pepper, buffalo sauce, and fat-free milk to a blender.
- 7Blend the buffalo sauce ingredients until smooth.
- 8Once cooked, shred the chicken in the slow cooker using two forks.
- 9Add the prepared buffalo sauce to the shredded chicken.
- 10Sprinkle mozzarella, bacon bits, and fresh chives into the chicken mixture.
- 11Stir everything together until well combined.
- 12Lay out a low-calorie tortilla, sprinkle a layer of mozzarella cheese on one half.
- 13Spoon a generous amount of the buffalo chicken mixture over the mozzarella.
- 14Add another layer of mozzarella cheese on top of the chicken mixture.
- 15Fold the other half of the tortilla over to create a quesadilla.
- 16Place the assembled quesadilla into a pan.
- 17Toast on both sides until golden brown and the cheese is melted.
- 18Wrap each cooked quesadilla in aluminum foil.
- 19Store the wrapped quesadillas in the freezer.
Ingredients
- 40 oz Chicken Breast
- 1 Tbsp Garlic Salt
- 1 Tbsp Black Pepper
- 1 Tbsps Onion Powder
- 2 Tbsps Ranch Seasoning
- 0.5 Cup Buffalo Sauce
- 2 Cups Cottage Cheese (0% Fat)
- 6 oz Reduced Fat Cream Cheese
- 3 Tbsps Ranch Seasoning
- 0.5 Tbsp Black Pepper
- 0.5 Cup Buffalo Sauce
- 0.5 Cup Fat Free Milk
- 6 Cups Fat Free Mozzarella
- 9 Slices Center Cut Bacon (Fried)
- 10 g Fresh Chives
- 10 Low Calorie Tortillas
Equipment
Slow cookerBlenderFrying panSpatulaAluminum foil
Tips
- You can use rotisserie chicken as an alternative to cooking chicken breast from scratch.
- Quesadillas can be meal prepped by wrapping them in aluminum foil and freezing them for up to 3 months.
- To reheat frozen quesadillas, microwave them for 3-4 minutes after wrapping in a wet paper towel, then toast in a pan or air fry for a few minutes for crispiness.
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