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This hearty Black Pepper Chicken and Salami Quesadilla with Avocado Basil Ranch has become my go-to option when I want something that feels indulgent but still delivers on nutrition. The combination of crispy tortilla, melty cheese, and protein-packed fillings makes this a satisfying meal any day of the week.
I first created this recipe when looking for creative ways to use leftover grilled chicken. What started as a simple kitchen experiment has turned into one of my most requested dishes when friends come over for casual dinners.
Ingredients
- Plain Greek yogurt or sour cream: Forms the tangy base of our ranch dressing adding protein and creaminess without excessive calories
- Mayo: Provides richness and helps bind the dressing together
- Fresh basil, cilantro and chives: Create the herbal foundation that makes this ranch special with bright flavors
- Large tortillas: Look for flour tortillas at least 10 inches in diameter for the perfect ratio of filling to wrapper
- Shredded gouda and cheddar cheese: Deliver the perfect melt factor and smoky depth
- Baby arugula: Adds a peppery bite and fresh contrast to the rich ingredients
- Grilled chicken: Brings substantial protein and savory flavor. Use leftover chicken to save time
- Sun dried tomatoes: Offer concentrated sweet tomato flavor and chewy texture
- Dill pickles and pepperoncini: Contribute bright acidity and crunch
- Salami: Adds rich meaty flavor and essential fat that crisps beautifully when cooked
- Avocado: Provides creamy texture and healthy fats
Step-by-Step Instructions
- Prepare the Basil Ranch Dressing:
- Add all dressing ingredients to a blender or food processor. Blend until completely smooth, about 45 seconds, stopping once to scrape down the sides. The texture should be pourable but not too thin. Taste and adjust seasonings, adding more salt, black pepper, or herbs as needed. The dressing can be made up to 3 days ahead and stored in the refrigerator to intensify flavors.
- Assemble the Quesadillas:
- Lay four tortillas flat on your work surface. Sprinkle about 2 tablespoons of cheese on one half of each tortilla this first layer of cheese acts as glue. Arrange a small handful of arugula over the cheese, pressing gently. Distribute chicken slices evenly, about 1/3 cup per quesadilla, followed by sun dried tomatoes, pickles, and chopped salami. Drizzle each with about 1 tablespoon of basil ranch and 2 tablespoons of honey mustard. Finish with another layer of cheese, about 2 tablespoons per quesadilla, to help seal everything together. Fold the empty half of each tortilla over the fillings, pressing gently to create a half moon shape.
- Cook the Quesadillas:
- Heat a large skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat the pan. Place one quesadilla in the hot pan, being careful not to overcrowd. Press down with a spatula to ensure even contact with the pan. Cook for 2–3 minutes until the bottom is golden brown and crispy. Carefully flip and cook the second side for an additional 2 minutes until cheese is fully melted and both sides are crispy. Transfer to a cutting board and repeat with remaining quesadillas.
- Serve and Enjoy:
- Allow quesadillas to rest for 1 minute before cutting to help prevent fillings from spilling out. Slice each quesadilla into 3–4 wedges using a sharp knife or pizza cutter. Arrange on plates and top with fresh chopped avocado and extra basil ranch dressing. Serve immediately while still warm and crispy for the best texture and flavor experience.
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The basil ranch dressing is honestly what makes this recipe special. I discovered this combination when my garden was overflowing with basil one summer, and I was looking for ways to use it beyond the usual pesto. Now I grow extra basil just for this dressing since my family requests these quesadillas at least twice a month.
Make Ahead Tips
The basil ranch dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors develop and improve after a day of chilling. For the honey mustard, I often make a double batch and keep it on hand for sandwiches and dipping throughout the week.
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Ingredient Substitutions
This recipe welcomes customization based on what you have available. Turkey breast works beautifully in place of chicken and prosciutto can substitute for salami if you prefer a different cured meat option. For a vegetarian version, replace the meat with roasted portobello mushrooms and black beans.
Serving Suggestions
These quesadillas pair wonderfully with simple sides that complement without overwhelming. A light green salad dressed with lemon and olive oil provides fresh contrast to the rich quesadilla. For a more substantial meal, serve alongside black bean soup or roasted vegetable soup during cooler months.
Frequently Asked Questions
- → How do I make the basil ranch dressing?
Blend Greek yogurt or sour cream, mayo, buttermilk, fresh herbs like basil, cilantro, and chives, along with Worcestershire sauce, garlic powder, onion powder, cayenne, and season with salt and pepper.
- → What cheese works best for these quesadillas?
Shredded gouda or cheddar cheese is ideal for melting and creating a rich, gooey texture that complements the other bold flavors.
- → Can I use store-bought honey mustard?
Yes, you can use store-bought honey mustard, but homemade offers a fresher and more customizable flavor.
- → What substitutions can I make for salami?
You can replace salami with prosciutto, pepperoni, or even a plant-based deli slice for a vegetarian option.
- → How do I ensure the quesadilla is crispy?
Cook the quesadilla in a skillet with a drizzle of olive oil over medium heat. Press slightly with a spatula and flip after 2-3 minutes per side until golden and crispy.
- → Can I prepare this meal ahead of time?
You can prepare the filling components ahead (like grilled chicken, dressing, and chopped veggies) and assemble the quesadillas just before cooking.