Ingredients:

  • 1/4 cup Plain Greek Yogurt (0% or 2%)
  • 2 Tbsp Blue Cheese Crumbles (optional)
  • 1 tsp Freshly Squeezed Lemon Juice
  • 1/2 tsp White Wine Vinegar
  • 1/4 tsp Garlic Powder
  • Pinch Black Pepper
  • 1 lb Lean Ground Turkey (93% or leaner)
  • 1/2 medium Yellow Onion, finely diced
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 tsp Olive Oil (or high-heat cooking oil)
  • 1/2 cup Frank’s Red Hot Sauce (or similar)
  • 1 Tbsp Unsalted Butter
  • 1 tsp Honey or Maple Syrup
  • 8 Large Whole Wheat Tortillas (10-inch)
  • 1 cup Reduced-Fat Monterey Jack or Mozzarella, finely shredded
  • High-heat Cooking Spray, as needed

Instructions:

  1. Prepare the Drizzle: In a small bowl, whisk together the Greek yogurt, blue cheese crumbles (if using), lemon juice, white wine vinegar, garlic powder, and pepper until combined. Cover and refrigerate while preparing the rest of the components to allow flavors to marry.
  2. Cook the Turkey Filling: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the ground turkey, breaking it up with a wooden spoon. Add the Worcestershire sauce, smoked paprika, salt, and pepper.
  3. Cook the turkey until it is fully browned and the internal temperature reaches 165°F (74°C). Drain off any excess liquid to prevent a watery quesadilla.
  4. Glaze the Buffalo Turkey: In a separate, small saucepan, gently melt the butter over low heat. Whisk in the hot sauce and honey/maple syrup until smooth. Remove from heat.
  5. Pour the Buffalo glaze over the cooked turkey mixture. Stir well until all the turkey is evenly coated in the sticky sauce. Keep warm.
  6. Assemble and Griddle: Heat your griddle pan or large skillet over medium heat and mist lightly with cooking spray. Lay one tortilla flat on a clean surface. Sprinkle 1/8 cup of the shredded cheese evenly over the entire surface.
  7. Fill the quesadilla by placing 1/4 of the Buffalo turkey mixture directly onto one half of the cheesy tortilla. Sprinkle another 1/8 cup of cheese over the filling. Fold the empty half of the tortilla over the filling to create a half-moon shape.
  8. Carefully place the quesadilla onto the heated griddle. Cook for 3–4 minutes per side, pressing down occasionally with a spatula, until both sides are golden brown and crisp, and the cheese is fully melted. Remove and repeat the process with the remaining ingredients.
  9. Serve: Let the quesadillas rest for 1 minute, then slice each into wedges. Arrange on a platter and generously drizzle the chilled Light Blue Cheese Drizzle over the top before serving.