Black Pepper Chicken Salami Quesadillas (Print Version)
# Ingredients:
→ Basil Ranch Dressing
01 -
1/2 cup plain Greek yogurt or sour cream
02 -
1/3 cup mayonnaise
03 -
2 tablespoons buttermilk
04 -
1 cup fresh basil
05 -
1/2 cup fresh cilantro
06 -
1/4 cup fresh chopped chives
07 -
2 teaspoons Worcestershire sauce
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1/4 teaspoon cayenne pepper
11 -
Kosher salt, to taste
12 -
Black pepper, to taste
→ Quesadilla
13 -
4 large tortillas
14 -
1 1/2 cups shredded gouda and/or cheddar cheese
15 -
1-2 cups baby arugula
16 -
1-1 1/2 cups grilled chicken, sliced
17 -
1/2 cup sliced sun-dried tomatoes
18 -
1/4 cup chopped dill pickles and/or pepperoncini
19 -
6 slices salami, chopped
20 -
1/2 cup honey mustard
21 -
1 avocado, chopped
# Instructions:
01 -
Blend all the dressing ingredients until smooth. Adjust seasoning as needed.
02 -
On half of a tortilla, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and salami. Drizzle with basil ranch and honey mustard, then top with more cheese. Fold over the tortilla.
03 -
Heat a drizzle of olive oil in a skillet over medium heat. Add a quesadilla and cook for 2-3 minutes per side until crispy and golden brown.
04 -
Cut the quesadillas into wedges and serve warm with avocado and extra basil ranch dressing.
# Notes:
01 -
For homemade honey mustard, whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 1/3 cup mayonnaise, 1/4 teaspoon cayenne, salt, and black pepper.
02 -
Roasted Lemon Pepper Chicken can be prepared by tossing 1 pound chicken breasts or thighs with 3 tablespoons olive oil, 1-2 tablespoons Cajun seasoning, and black pepper, then baking at 425°F (220°C) for 20-25 minutes. Slice or shred before use.