Basil Ranch Chicken and Bacon Quesadilla with Avocado
The perfect cheesy quesadillas to enjoy for lunch or dinner!
Foto: Half Baked HarvestIngredients
4 servings
- 1/2 cup plain greek yogurt or sour cream
- 1/3 cup mayo
- 2 tablespoons buttermilk
- 1 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup fresh chopped chives
- 2 teaspoons Worcestershire
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne
- kosher salt and black pepper
- 4 large tortillas
- 1 1/2 cups shredded gouda and or cheddar cheese
- 1 -2 cups baby arugula
- 1 -1 1/2 cups grilled chicken, sliced ((homemade in notes))
- 1/2 cup sliced sun-dried tomatoes
- 1/4 cup chopped dill pickles and or pepperoncini
- 6 slices cooked bacon, crumbled
- 1/2 cup honey mustard ((homemade in notes))
- 1 avocado, chopped
Steps
1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.2. To assemble, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and bacon on one half of a tortilla. Drizzle over the basil ranch and honey mustard, then sprinkle over more cheese. Fold the tortilla over to cover everything.3. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with avocado and additional basil ranch.
Nutrition Facts
Macronutrients
Calories436
Source: Half Baked Harvest
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