Ingredients:

  • 120g (½ cup) Plain Greek Yogurt (0% or 2% fat)
  • 30g (¼ cup) Blue Cheese, crumbled
  • 1 tsp (5 ml) White Wine Vinegar or Lemon Juice
  • ¼ tsp Garlic Powder
  • Pinch of Black Pepper
  • 450g (1 lb) Lean Ground Turkey (96% lean or higher)
  • 1 tbsp (15 ml) Olive Oil or Spray Oil
  • ½ medium Yellow Onion, finely diced
  • 1 tsp (5 ml) Garlic Purée or 2 cloves fresh garlic, minced
  • ½ tsp Smoked Paprika
  • ¼ tsp Salt
  • ⅛ tsp Black Pepper
  • 60 ml (¼ cup) Frank’s Red Hot Sauce
  • 2 tbsp (30g) Light Butter or Ghee
  • 1 tbsp (15 ml) White Wine Vinegar
  • 1 tbsp (15 ml) Brown Sugar or Honey (optional)
  • 8 large Whole Wheat Tortillas (approx. 25cm/10 inches)
  • 120g (1 cup) Reduced-Fat Monterey Jack or Sharp Cheddar Cheese, grated
  • 2 tbsp Chopped Fresh Chives or Spring Onion (for garnish)

Instructions:

  1. Prepare the Skinny Blue Cheese Dip: In a small bowl, combine the Greek yogurt, crumbled blue cheese, vinegar, garlic powder, and pepper. Stir until mostly smooth, leaving some small blue cheese chunks for texture. Cover and chill the dip in the fridge.
  2. Cook the Lean Turkey Filling: Add the olive oil to a large skillet over medium-high heat. Sauté the diced onion for 3-4 minutes until softened and translucent. Add the garlic purée and cook for 30 seconds until fragrant.
  3. Brown the Turkey: Add the ground turkey to the pan. Break it up finely with a spatula. Season with salt, pepper, and smoked paprika. Cook until the turkey is fully browned (no pink remaining). Drain off any excess liquid/fat if necessary.
  4. Create the Buffalo Burger Mix: In a separate small bowl, whisk together the hot sauce, light butter/ghee, and white wine vinegar (plus brown sugar/honey, if using) until emulsified. Reduce the heat under the turkey to low. Pour the Buffalo Sauce Base over the cooked turkey mixture. Stir well to ensure every piece is coated. Allow the mixture to simmer gently for 2 minutes to thicken slightly, then remove from heat.
  5. Assemble the Quesadillas: Lay out four tortillas. On one side of each tortilla, sprinkle a quarter of the grated cheese. Top the cheese with a quarter of the warm Buffalo turkey filling. Sprinkle the remaining cheese on top of the meat filling (to help glue the quesadilla together). Place a second tortilla on top, or fold the layered tortilla over to create a half-moon shape.
  6. Grill the Quesadillas: Heat a griddle pan or large skillet over medium heat. Lightly mist the pan or the exterior of the quesadillas with spray oil. Place one or two quesadillas in the hot pan. Press down firmly with a spatula to ensure uniform crispness. Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese is thoroughly melted. Repeat with the remaining quesadillas.
  7. Serve: Remove the quesadillas from the pan and let them rest briefly (30 seconds). Use a sharp knife or pizza cutter to slice each quesadilla into four wedges. Garnish with fresh chives/spring onion and serve immediately alongside the chilled Skinny Blue Cheese Dip.