We’re taking things back with these yummy quesadillas. Some of you may remember that quesadillas are one of the main reasons I began to love cooking so much. I used to make them ALL THE TIME for my brothers when I was in high school. The quesadillas really did ignite my love for cooking and sharing food with the ones around me. When my brothers and I were in school, they’d often get out around 12 or 1 pm to go snowboarding in the afternoon. I know that sounds not right for kids in middle school, but we grew up in a mountain town and that’s what kids on the snowboard/ski teams usually did Monday through Friday. By the time they got home from the mountain around 4;30, they’d want food before dinner. Somehow I started making them chicken quesadillas and the meal really stuck. I’d make them almost every day. I loved how happy and excited they would all get. I rarely make quesadillas now, but anytime I do, they always bring back happy memories. But these?! These are a game-changer, so delicious and hands down my favorite. It’s the basil ranch dressing that really does the trick. When paired with chicken, cheese, and creamy honey mustard, they are so yummy!
Details
Start out by making the basil ranch dressing. It’s very creamy and easy to make with fresh basil, cilantro, and then the usual ranch ingredients. Mayo, buttermilk, chives, Worcestershire, garlic, onion powder, cayenne, salt, and pepper. I’ll usually toss in a jalapeño too. YUM. Blend everything up in a blender or food processor until creamy – super easy to do. This really adds all the flavor! Next, make the quesadillas! The recipe calls for already-cooked chicken. You can use whatever you have on hand. Or just make my roasted lemon pepper chicken. It’s simply chicken (I like to use thighs, but breasts are good too), tossed with olive oil, cajun seasoning, and black pepper. Then roast the chicken up and finished with lemon zest. I gave you the recipe in the notes section. So you can either make the lemon pepper chicken, or as I said, use leftover chicken or rotisserie chicken. You’ll need tortillas, cheese (I love to use gouda and cheddar, or fontina and cheddar), arugula, chicken, sun-dried tomatoes, pickles or pepperoncini (or both!), and crispy bacon. Then, the dressing, and honey mustard too. Assemble everything into the tortillas. Then cook each quesadilla up in a skillet until the cheese is super melty! You can also use a panini press, which is fun. I serve these topped with avocado plus extra basil ranch and some honey mustard. The honey mustard is not needed, but we sure love it! Looking for fun family dinners? Here are my favorites: Sheet Pan Honey Buffalo Chicken with Broccoli Cheesy Green Chile and Avocado Rice Quesadillas One Skillet White Chicken Chili Bake Cheesy Green Chile Chicken Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce Cauliflower Al Pastor Quesadillas Lastly, if you make these Black Pepper Chicken and Bacon Quesadillas with Avocado Basil Ranch, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
