Ingredients:

  • 1 lb Lean Ground Turkey or Chicken (93% lean or higher)
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • Salt & Black Pepper to taste
  • 1 tsp Olive Oil or Cooking Spray
  • 1/4 cup Low-Sodium Hot Sauce (e.g., Frank's RedHot)
  • 1 Tbsp Light Butter Substitute or Unsalted Butter
  • 1/2 tsp Apple Cider Vinegar (optional)
  • 8 Whole Wheat or Low-Carb Tortillas (8-inch)
  • 1 cup Reduced-Fat Shredded Cheddar or Monterey Jack
  • 2 Tbsp Light Cream Cheese or Plain Greek Yogurt
  • 1/4 cup Fresh Celery, finely diced
  • Light Ranch or Blue Cheese Dressing for serving

Instructions:

  1. In a bowl, lightly mix the ground turkey/chicken with onion powder, garlic powder, salt, and pepper. Do not overwork the meat.
  2. Heat oil/spray in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a spoon, until browned through (about 6-8 minutes). Drain off any excess liquid.
  3. Gently melt the butter substitute in a very small saucepan or microwave. Whisk in the hot sauce and cider vinegar (if using) to create the Buffalo Sauce.
  4. Return the drained meat to the skillet (off the heat). Stir in the prepared Buffalo sauce until the meat is evenly coated.
  5. Stir in the light cream cheese (or Greek yogurt) and the finely diced celery. This acts as a binder for the filling. Set aside to cool slightly.
  6. Lay out 4 tortillas. On one half of each tortilla, sprinkle a thin layer of cheese, followed by one-quarter of the Buffalo meat mixture, and then a little more cheese on top. Fold the empty half over to create a half-moon shape.
  7. Heat the skillet over medium heat. Place 1-2 quesadillas in the pan. Cook for 3-4 minutes per side, pressing down gently with the spatula, until the tortilla is golden brown and the cheese is fully melted.
  8. Remove from the pan, slice each quesadilla into 2-3 triangles, and serve immediately with a drizzle or dip of light ranch/blue cheese dressing.