NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

2 tbsp buffalo sauce

1 oz Monterey Jack cheese

0.25 cup celery

0.5 tsp ghee

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a medium mixing bowl, combine the shredded chicken breast with the buffalo sauce, finely chopped celery, garlic powder, sea salt, and black pepper until the chicken is thoroughly coated.

• 2

  Lay the whole wheat tortilla flat on a clean surface and sprinkle half of the shredded Monterey Jack cheese over one half of the tortilla.

• 3

  Evenly distribute the buffalo chicken mixture over the cheese layer, then top with the remaining cheese to help bind the quesadilla together.

• 4

  Fold the empty half of the tortilla over the filling to create a half-moon shape and press down gently.

• 5

  Heat the ghee in a large non-stick skillet over medium heat until it is shimmering and coats the bottom of the pan.

• 6

  Carefully place the quesadilla in the skillet and cook for 3 to 4 minutes on the first side until the tortilla is golden brown and crispy.

• 7

  Using a wide spatula, flip the quesadilla carefully and cook for another 2 to 3 minutes until the cheese is completely melted and the filling is hot.

• 8

  Transfer the quesadilla to a cutting board and let it rest for 60 seconds before slicing into three wedges with a sharp knife or pizza cutter.