Western · Keto
Buffalo Chicken Quesadilla
Crispy low-carb tortillas filled with buffalo-tossed chicken, sharp cheddar, and a swirl of ranch. Pan-fried to a golden crunch.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
6g Net carbs
46g Protein
42g Fat
620 Calories
Per serving
Ingredients
- 8 oz (225g) Cooked chicken breast, shredded
- 1/4 cup Buffalo hot sauce (sugar-free, e.g., Frank's RedHot)
- 1 tbsp Butter, melted
- 2 Low-carb tortillas (8-inch, e.g., Mission Carb Balance)
- 3/4 cup (85g) Sharp cheddar, shredded
- 1/4 cup (28g) Monterey Jack, shredded
- 2 Green onion, sliced
- 2 tbsp Ranch or blue cheese dressing (for serving)
- 1 tbsp Olive oil or butter (for the pan)
- 1/2 tsp Garlic powder
- 1/4 tsp Black pepper
Method
- Whisk buffalo hot sauce with melted butter, garlic powder, and black pepper. Toss shredded chicken in the sauce to coat.
- Heat a large nonstick skillet over medium heat. Lightly brush with olive oil or butter.
- Place one tortilla in the pan. Sprinkle half of the cheeses, then top with all of the buffalo chicken and green onion. Cover with the remaining cheese and the second tortilla.
- Cook 2-3 minutes until the bottom is golden and crisp. Carefully flip with a wide spatula and cook 2 more minutes until cheese is fully melted.
- Transfer to a board and rest 1 minute. Slice into 6 wedges. Serve with ranch or blue cheese on the side.
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