These veggie and cheese packed buffalo-style quesadillas are a great swap for typical quesadillas and will also crush a hot wing craving. Serve with veggies and homemade ranch dip.
I created two options for this recipe: peppers only or peppers plus chicken (see notes). The combo of mozzarella and feta make them super cheesy, and the peppers add a nice sweetness in combo with the buffalo sauce. Very filling too!
Cheese & Pepper Only version – 275 kcal, 25g Protein, 18g Carbs, 14g Fat
Cheese, Pepper & Chicken Version – 335 kcal, 35g Protein, 18 g Carbs, 15g Fat
As a basis for comparison, the child size chicken quesadilla from Rubios has 580 kcal, 33g Protein, 49g Carbs, and 29g Fat.
Kickin’ Buffalo Pepper Quesadillas
Ingredients
For the Quesadillas
- 1 Joseph’s Flax, Oat Bran, & Whole Wheat Lavash
- 112 g (1 cup) low fat mozzarella cheese
- 56 g (1/2 cup) fat free feta cheese
- 1.5 tbsp Frank’s RedHot Wing Sauce
- 6 mini sweet peppers
- 1 tbsp black pepper
- 1.5 cups spinach
For the Ranch Dip
- 1/2 cup non-fat plain Greek yogurt
- 1-2 tbsp Kernel Seasons Ranch Seasoning
Instructions
- Cut your mini peppers into strips
- Lightly spray a large skillet with cooking spray and add peppers and black pepper.
- Turn heat to medium-high and cook peppers for 10-12 minutes, stirring every few minutes. Cooking is complete when peppers are lightly carmelized/charred.
- Transfer peppers to a bowl and set aside.
- In a separate bowl, gently mix together feta cheese and wing sauce.
- Cook spinach in microwave for 2 minutes to remove water/wilt the leaves.
- On a cutting board, cut the lavash bread in half and distribute the motzarella cheese on each piece.
- Spread the feta-buffalo sauce mixture on top of the cheese, followed by the spinach and peppers.
- Clean your skillet then return it to the stove. Lightly spray with cooking oil.
- Take your first quesadilla and place into in the pan. Don’t fold it in half yet.
- Turn heat to medium and cook the quesadilla open face until you see the mozzarella cheese melt.
- Next, fold the quesadilla in half and cook for 2-3 minutes, gently press down on the folded piece with a spatula to distribute the ingredients evenly.
- Flip quesadilla and cook for an additional 1-2 minutes, until you see the outsides of the lavash are lightly browned/crisped.
- Repeat the process for your second quesadilla.
- For the dip, stir the ranch powder into the Greek yogurt, to taste. Add a few teaspoons of water if you prefer a thinner dip.
Notes
- Scale up all ingredients linearly if you want to make a big batch for a party.
- Nutrition info per quesadilla: 275 kcal, 25g Protein, 18 g Carbs, 14 g Fat.
- Option: These quesadillas also taste great with chicken breast chunks. To incorporate this additional protein, add 4 oz of Chicken breast with the feta cheese and 1.5 additional tablespoons of Frank’s RedHot. Stir together and use as directed above.
- Nutrition info per quesadilla w/chicken: 335 kcal, 35g Protein, 18 g Carbs, 15 g Fat.
Please let me know if you made these and enjoy!
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