Jack-o’-lantern Buffalo Chicken Quesadillas

These Jack-o’-lantern Buffalo Chicken Quesadillas are ready for Halloween. With only 5 ingredients you can make these frightfully delicious Jack-o’-lantern Buffalo Chicken Quesadillas tonight!

Halloween is here and that means it’s pumpkin carving time. We aren’t carving pumpkins, we are carving tortillas to look like pumpkins. These Jack-o’-lantern Buffalo Chicken Quesadillas are perfect for getting into the Halloween spirit.

Raise your hand if you feel like your family is missing out when it comes to holidays, like Halloween, because it seems to be centered around candy. If your hand is raised, then you are not alone. Families who are dedicated to eating high quality foods all year long, have this issue when most holidays roll around. The solution is creative healthy alternatives. Lectin Free Wife has you covered!

Siete’s Almond flour tortillas come 8 to a pack. This recipe makes 4 Jack-o’-lantern Quesadillas

These Jack-o’-lantern Buffalo Chicken Quesadillas are a perfect snack or healthy dinner option for Halloween night. These would also be good appetizers at a halloween party.

Let the kiddos join you and decide if their Jack-o’-lantern Buffalo Chicken Quesadillas will be a trick or treat. In our house, I’m the only one who likes spooky so the scary face belongs to me and the two happy faces belong to the hubby and my little one.

Try this chicken shredding hack- Place whole (cooked) chicken breasts into the stand mixer, fixed with the paddle attachment. Turn on med-high and watch chicken shred in seconds.

Jack-o’-lantern Buffalo Chicken Quesadillas pair great with…

• Ranch Dip (try this lectin-free dip)

• Celery Sticks

• Carrot Sticks

Jack-o’-lantern Buffalo

Chicken Quesadillas

SUPPLIES

Here’s the supplies you need for Jack-o’-lantern Buffalo Chicken Quesadillas.

• Sharp paring knife

• silicone baking mat or parchment paper

• cutting board

• large baking sheet

INGREDIENTS

Here’s all the goodies you need to make Jack-o’-lantern Buffalo Chicken Quesadillas.

• 1 package Siete- Almond Flour Tortillas

• 1 or 2 cooked chicken breasts- shredded

• 1 tbsp ghee or avocado oil

• 1 white onion- chopped

• 4 tbsp Frank's Hot Sauce

• 4 oz of goat's mozzarella- shredded

INSTRUCTIONS

Here’s how to make Jack-o’-lantern Buffalo Chicken Quesadillas at home.

1. In a skillet, melt ghee and add onion over medium/low heat for 12-15 minutes. Stir occasionally until onions brown and caramelize.

2. Preheat the oven to 350° F; line a baking sheet with a silicone mat or parchment paper.

3. Place one uncooked almond flour tortilla on a cutting board. Use a sharp paring knife to cut out the shape of the pumpkin and the face. This will be the top piece of the quesadilla. Set aside.

4. To create the bottom piece- Place a second tortilla on the cutting board, and place the previously cut tortilla with the face on top. Use the paring knife to trace the outline shape only.

5. Repeat steps 3 and 4 until the desired number of quesadillas

6. Heat the shredded chicken in the skillet with the onion. Transfer to a bowl. Add the hot sauce and fold the shredded cheese with a silicone spatula. Set aside.

7. Place each of the bottom sides of the tortilla onto the prepared baking sheet.

8. Spoon the chicken mixture evenly onto the tortillas. Use the back of the spoon to spread the mixture evenly. Place the tortilla with the face on top and press firmly with your hand. Use your fingers to press any little details (like teeth) into the chicken mixture so they do not lift when baking.

9. Bake in the oven for 5-7 minutes, and then switch heat to broil for 3-5 minutes. Keep an eye on the oven while under the broiler.

10. Remove from the oven onto a heat-resistant surface. Use a turner spatula to scoop under the quesadilla and transfer to a plate for serving.

Here’s the printable recipe…

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Jack-o'-lantern Buffalo Chicken Quesadillas

Yield: 4 Quesadillas

Author: Lectin Free Wife

Prep time: 15 MinCook time: 13 MinTotal time: 28 Min

Ingredients

• 1 package Siete- Almond Flour Tortillas
• 1 or 2 cooked chicken breasts- shredded
• 1 tbsp ghee or avocado oil
• 1 white onion- chopped
• 4 tbsp Frank's Hot Sauce
• 4 oz of goat's mozzarella- shredded

Instructions

1. In a skillet, melt ghee and add onion over medium/low heat for 12-15 minutes. Stir occasionally until onions brown and caramelize.
2. Preheat the oven to 350° F; line a baking sheet with a silicone mat or parchment paper.
3. Place one uncooked almond flour tortilla on a cutting board. Use a sharp paring knife to cut out the shape of the pumpkin and the face. This will be the top piece of the quesadilla. Set aside.
4. To create the bottom piece- Place a second tortilla on the cutting board, and place the previously cut tortilla with the face on top. Use the paring knife to trace the outline shape only.
5. Repeat steps 3 and 4 until the desired number of quesadillas
6. Heat the shredded chicken in the skillet with the onion. Transfer to a bowl. Add the hot sauce and fold the shredded cheese with a silicone spatula. Set aside.
7. Place each of the bottom sides of the tortilla onto the prepared baking sheet.
8. Spoon the chicken mixture evenly onto the tortillas. Use the back of the spoon to spread the mixture evenly. Place the tortilla with the face on top and press firmly with your hand. Use your fingers to press any little details (like teeth) into the chicken mixture so they do not lift when baking.
9. Bake in the oven for 5-7 minutes, and then switch heat to broil for 3-5 minutes. Keep an eye on the oven while under the broiler.
10. Remove from the oven onto a heat-resistant surface. Use a turner spatula to scoop under the quesadilla and transfer to a plate for serving.

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