Buffalo Chicken Bacon Quesadillas
Buffalo Chicken Bacon Quesadillas is a medium American recipe that serves 4. 520 calories per serving. Recipe by Legend's_Cooking on YouTube.
Prep: 30 min | Cook: 6 hrs 15 min | Total: 7 hrs 5 min
Cost: $13.89 total, $3.47 per serving
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
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
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
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
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
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
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
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
Dietary info: High-Protein, Keto‑Friendly (with low‑carb tortilla), Gluten‑Free (if using corn tortilla), high-protein
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Boneless skinless chicken breast: rotisserie chicken, turkey breast
- Instead of Hot sauce (e.g., Frank's RedHot): any hot sauce, sriracha
- Instead of Unsalted butter: ghee, margarine
- Instead of Plain non‑fat Greek yogurt: low‑fat sour cream, regular Greek yogurt
- Instead of Garlic powder: fresh minced garlic
- Instead of Onion powder: fresh minced onion
- Instead of Shredded low‑moisture mozzarella cheese: shredded cheddar, pepper jack
- Instead of Bacon bits: crispy cooked bacon, chopped
- Instead of Fresh chives: green onions, scallions
- Instead of Large flour tortillas (8‑inch): low‑carb wraps, corn tortillas
Equipment Needed
- Slow cooker
- Blender or immersion blender
- Mixing bowl
- Forks (for shredding)
- Skillet or griddle
- Spatula
- Knife
- Cutting board
- Freezer bags or airtight containers
- Parchment paper (optional) (optional)
Critical Steps — Do Not Skip
- Cooking the chicken until it is fork‑tender (Step 1).
- Blending the buffalo sauce until completely smooth (Step 2).
- Cooking the quesadillas just long enough to melt the cheese without burning the tortilla (Step 6).
Chef Tips from the Video
- Use parchment paper between the tortilla and skillet to prevent sticking and make flipping easier.
- For extra heat, drizzle a few drops of extra hot sauce on the cooked quesadilla before serving.
Troubleshooting
Quesadilla is soggy.
Make sure the chicken is well drained after shredding and the sauce isn’t overly watery. Cook a little longer on each side to crisp the tortilla.
Buffalo sauce is too thin.
Add an extra tablespoon of Greek yogurt or a splash of cream cheese to thicken.
Cheese doesn’t melt fully.
Cover the skillet with a lid for the first minute of cooking to trap steam.
Storage
Refrigerator: Store cooked quesadillas in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped quesadillas for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken and buffalo sauce up to Step 4, then refrigerate the filling for up to 2 days before assembling.
- Freeze uncooked assembled quesadillas and bake directly from frozen for 8‑10 minutes at 375°F.
Last updated: August 21, 2026
