Buffalo Ranch Chicken Quesadilla on Einkorn Tortillas

The trick to getting a juicy chicken breast is to not cook it to 165 degrees. Chicken doneness is actually determined by both temperature AND time. If chicken stays at 145 degrees for 9 minutes, 150 degrees for 4 minutes, 155 degrees for 50 seconds, or 160 degrees for 15 seconds, that's enough to kill all the salmonella bacteria. By slow-roasting the chicken you can ensure that it is safe to eat without ever going above 155 degrees. It will also continue to cook for 5 minutes as it rests as an extra precaution. It is important that you check the temperature in multiple places, not just the thickest part of the chicken, and find the coolest part of the chicken. Once every part of the chicken has been above 150 degrees for four minutes, you'll have a perfectly safe delicious juicy chicken breast. If you don't want to take chances, 155 degrees for 50 seconds is also safe. This recipe uses a healthy, low glycemic index tortilla and an easy-to-make ranch dressing with clean ingredients. I counted the calories of this recipe at 593.

For more recipes click here

Ingredients:

Tortilla:

• 60g (about 1/2 cup) all-purpose einkorn flour
• 40g (about 2 tbsp + 2 tsp) kefir(I use Kalona Supernatural brand)
• Pinch of salt

Quesadilla:

• 3.5 oz (99g) chicken breast, seasoned with chili powder(I used Trader Joe's chili-lime seasoning)
• 2 tbsp (30g) buffalo sauce(I used Noble Made brand)
• 1/4 cup (35g) diced onions
• 1.25 oz (43g) Mexican cheese blend

Homemade Ranch Sauce:

• 1 tbsp (13g) avocado oil mayo(I use Chosen Foods brand)
• 1 tbsp (15g) kefir
• Dried dill, dried parsley, dried chives to taste
• Garlic powder, onion powder, salt, and pepper to taste

Procedure:

• Mix einkorn flour, kefir, and salt to form a dough. Roll out into two tortillas on a lightly floured surface and cook in a dry skillet until lightly browned on both sides. Wrap in a damp towel and store in a warm place, like in your oven at 175 degrees or on top of your air fryer.
• Season chicken breast with chili powder. Slice it thin or flatten it with a meat tenderizer to 1/4 inch(1 cm) thick. Bake or air fry at 275°F (135°C) until the coolest part of the chicken reaches 150°F (65.6°C). This will take 30-45 minutes. To ensure safety, check the chicken's temperature in multiple places. Then continue cooking for 4 minutes. The chicken will now be safe to eat provided every part of the chicken has been above 150 degrees for 4 minutes. Let it rest, then slice thin.
• Cook onions in a hot skillet until browned.
• Mix all ranch sauce ingredients in a small bowl and set aside.
• Assemble quesadilla: layer one tortilla with cheese, sliced chicken, cooked onions, buffalo sauce, and ranch. Top with the second tortilla.
• Cook in skillet for about 2 minutes on both sides, or until the cheese is completely melted.
• Slice and serve hot