Ingredients: 

 For the Buffalo Chicken Quesadillas:

• 8 10-inch grain-free tortillas or gluten free tortillas.
• 2 cups shredded cheese.
• 1 cup cooked chicken.
• 1/3 buffalo sauce of choice.
• 1 cup sautéed pepper and onions (optional).
• Minced cilantro.

For the Creamy Cheese dip:

• 1 cup blue cheese crumbles.
• ½ cup yogurt (Greek).
• ¼ cup mayonnaise.
• 1 tablespoon milk.
• Squeezed lemon.
• Sea salt and pepper. 

Instructions:

• Preheat the oven to 375 degrees.
• Line a greased baking sheet (about 9×12) with tortillas. Six on the edges, two in the middle, until the entire baking sheet is covered.
• Place chicken in a blender for easy shredding, then blend into buffalo sauce.
• Fill the giant tortilla with cheese, chicken, peppers and onions (I like to layer them), then cover with tortillas and fold over.
• Spread the top with oil and bake for about 25 minutes.
• While the quesadilla is baking, add the dipping ingredients to a stand mixer or large bowl and mix well until smooth and creamy.

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