Buffalo Chicken Bacon Quesadillas

180 mins
Serves 10
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Directions

  1. 1Add chicken breast to a slow cooker.
  2. 2Season the chicken with garlic salt, black pepper, onion powder, and ranch seasoning.
  3. 3Pour buffalo sauce over the seasoned chicken.
  4. 4Mix the chicken and seasonings thoroughly with your hands.
  5. 5Cover the slow cooker and cook on high for 2-3 hours.
  6. 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.
  7. 7Blend the buffalo sauce ingredients until smooth.
  8. 8Once cooked, shred the chicken in the slow cooker using two forks.
  9. 9Add the prepared buffalo sauce to the shredded chicken.
  10. 10Sprinkle mozzarella, bacon bits, and fresh chives into the chicken mixture.
  11. 11Stir everything together until well combined.
  12. 12Lay out a low-calorie tortilla, sprinkle a layer of mozzarella cheese on one half.
  13. 13Spoon a generous amount of the buffalo chicken mixture over the mozzarella.
  14. 14Add another layer of mozzarella cheese on top of the chicken mixture.
  15. 15Fold the other half of the tortilla over to create a quesadilla.
  16. 16Place the assembled quesadilla into a pan.
  17. 17Toast on both sides until golden brown and the cheese is melted.
  18. 18Wrap each cooked quesadilla in aluminum foil.
  19. 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.