Ingredients:

  • 1 lb (450 g) 95% Lean Ground Beef or Turkey
  • 1 tbsp (15 ml) Olive Oil or Neutral Cooking Oil
  • 1/2 cup (75 g) Yellow Onion, finely minced
  • 2 cloves (10 g) Garlic, minced
  • 1/2 tsp (2.5 ml) Paprika (preferably smoked)
  • 1/4 tsp (1.25 ml) Cayenne Pepper (optional, for extra heat)
  • 1/2 cup (120 ml) Frank’s RedHot Original Sauce (or preferred Buffalo style sauce)
  • 1/4 cup (60 ml) Low-sodium Chicken Stock or water
  • Salt and Freshly Ground Black Pepper, To taste
  • 1/2 cup (120 ml) Non-fat Plain Greek Yogurt
  • 1 oz (30 g) Good Quality Blue Cheese, crumbled
  • 1 tsp (5 ml) White Wine Vinegar or Lemon Juice
  • 1/4 tsp (1.25 ml) Garlic powder
  • Pinch Salt
  • 4 (10-inch) Large Whole Wheat or Low-Carb Tortillas
  • 1 cup (100 g) Reduced-fat Monterey Jack or Cheddar, grated

Instructions:

  1. Prepare the Light Blue Cheese Drizzle: In a medium bowl, whisk together the Greek yogurt, blue cheese crumbles, white wine vinegar, garlic powder, and salt.
  2. Chill the Drizzle: Cover the drizzle and place in the fridge while preparing the filling. This allows the flavors to meld and the sauce to firm up slightly.
  3. Sauté Aromatics: Heat the oil in the non-stick skillet over medium-high heat. Add the minced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Brown the Meat: Add the ground beef or turkey to the skillet. Break it up with a spoon and cook until fully browned (no pink remains).
  5. Drain and Season: Drain off any excess fat from the pan. Return the meat to the heat. Stir in the paprika and cayenne pepper. Season generously with salt and black pepper.
  6. Buffalo-fy the Filling: Pour in the hot sauce and the chicken stock. Stir well to coat the meat completely. Reduce the heat to low and simmer gently for 3–5 minutes until the liquid has mostly absorbed, creating a rich, slightly tacky filling. Remove from heat.
  7. Prep the Station: Wipe down the griddle or heavy frying pan and set it over medium heat. Do not add oil yet.
  8. Layer the First Side: Lay one tortilla flat on the counter. Sprinkle half of the grated cheese evenly over the entire surface of the tortilla.
  9. Add Filling: Spoon 1/4 of the buffalo meat mixture over only one half of the tortilla. Drizzle lightly with a spoonful of the chilled Blue Cheese Drizzle (reserving most for dipping).
  10. Fold and Transfer: Fold the empty half of the tortilla over the filling to create a half-moon shape. Carefully transfer the quesadilla to the preheated, dry griddle.
  11. Griddle: Cook for 3–4 minutes per side, pressing down lightly with a spatula, until the exterior is golden brown and crisp, and the cheese is completely melted.
  12. Repeat and Finish: Remove the finished quesadilla and repeat the process for the remaining three. Allow the quesadillas to rest for one minute before slicing them into two or three wedges.