Buffalo Chicken Bacon Quesadillas

Ingredients

• 1.5 lb Boneless skinless chicken breast (raw; can substitute rotisserie chicken)
• 0.5 cup Hot sauce (e.g., Frank's RedHot) (adjust heat to taste)
• 0.25 cup Unsalted butter (melted)
• 0.25 cup Plain non‑fat Greek yogurt (adds protein and creaminess)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 2 cup Shredded low‑moisture mozzarella cheese
• 1 cup Bacon bits (cooked; can use crumbled cooked bacon)
• 2 tbsp Fresh chives (finely chopped)
• 8 pieces Large flour tortillas (8‑inch) (can use low‑carb or corn tortillas for gluten‑free)
• to taste Salt
• to taste Black pepper

Instructions

1. Cook the chicken

   Place the chicken breasts in the slow cooker. Add 1 cup of low‑sodium chicken broth, a pinch of salt and pepper. Cook on LOW for 6‑8 hours (or HIGH for 3‑4 hours) until the meat is fork‑tender.

   Time: PT6H

2. Make the high‑protein buffalo sauce

   While the chicken cooks, combine hot sauce, melted butter, Greek yogurt, garlic powder and onion powder in the blender. Blend on high until completely smooth.

   Time: PT5M

3. Shred the chicken

   When the chicken is done, remove it from the slow cooker and let it cool for 5 minutes. Use two forks to pull the meat apart into fine shreds.

   Time: PT5M

4. Combine filling ingredients

   In a large mixing bowl, combine the shredded chicken, buffalo sauce, shredded mozzarella, bacon bits, and chopped chives. Mix until everything is evenly coated.

   Time: PT5M

5. Assemble the quesadillas

   Lay a tortilla flat on a clean surface. Spoon about ¼ cup of the filling onto one half of the tortilla, then fold the other half over to create a half‑moon shape. Repeat for all tortillas.

   Time: PT10M

6. Cook the quesadillas

   Heat a skillet over medium heat (about 350°F). Lightly spray with cooking oil or brush with a little melted butter. Place a quesadilla in the pan and cook 2‑3 minutes per side, until the tortilla is golden brown and the cheese is fully melted.

   Time: PT15M

   Temperature: 350°F

7. Cool and freeze

   Transfer cooked quesadillas to a wire rack and let them cool for 5 minutes. Wrap each individually in parchment paper and place in a freezer‑safe bag. Label with date and freeze.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

45g

Carbohydrates

30g

Fat

25g

Fiber

2g