Cowboy Buffalo Chicken Quesadillas with Lime-Corn Salsa

These yummy cowboy chicken quesadillas are baked and easy to make. Just add tasty buffalo boneless wings, limes and corn salsa for a great recipe that is filling for the entire family.


14 oz.

Boneless buffalo wings, from the deli, diced

8 oz.

Low-fat cream cheese

4 oz.

Bleu cheese or feta cheese, crumbled

1 1/2 tsp.


15 oz. can

Black beans, drained and rinsed, divided


Green onions, chopped, divided

8 oz.

Mild cheddar cheese or monterey jack cheese, shredded


8 inch, flour tortillas

1 2/3 cup

Canned yellow corn, drained

1 pint

Grape tomatoes, halved




Butter flavored cooking spray


  1. Preheat the oven to 400 degrees. Coat 2 nonstick rimmed baking sheets with cooking spray.

  2. In a small bowl, whisk cream cheese and crumbled (bleu or feta) cheese with honey to combine.

  3. Arrange 4 of the tortillas on the prepared baking sheets. Spread a couple tablespoons of cream cheese mixture with rubber spatula on tortillas.

  4. Add warmed chicken and teaspoons of black beans (less 1/2 cup to be set aside for salsa) to cream cheese-topped tortillas; dividing evenly between tortillas.

  5. Sprinkle about 1 teaspoon chopped onion and about 1/4 cup shredded cheese over each tortilla. Top each with 1 of the remaining tortillas.

  6. Press down lightly. Spray tops with light coating of cooking spray.

  7. Bake for 5 to 6 minutes. Remove from oven, carefully flip over and bake another 5 or 6 minutes, or until lightly browned and heated through. Cut each quesadilla into 4 wedges.

  8. Create salsa. In a large bowl add zest and juice of 1 lime and toss with corn, tomatoes and remaining onion and black beans. Salt and pepper to taste.

  9. Plate a couple of quesadilla wedges onto each plate. Top with salsa, dividing among the plates. Garnish with lime slices and serve while wedges are warm.