Name: Black Pepper Chicken and Salami Quesadillas with Avocado Basil Ranch
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup plain Greek yogurt or sour cream; ⅓ cup mayo; 2 tbsp buttermilk; 1 cup fresh basil; ½ cup fresh cilantro; ¼ cup fresh chopped chives; 2 tsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp onion powder; ¼ tsp cayenne pepper; Kosher salt and black pepper, to taste; 4 large tortillas; 1½ cups shredded gouda and/or cheddar cheese; 1-2 cups baby arugula; 1-1½ cups grilled chicken, sliced (see notes for homemade); ½ cup sliced sun-dried tomatoes; ¼ cup chopped dill pickles and/or pepperoncini; 6 slices salami, chopped; ½ cup honey mustard (see n; otes for homemade); 1 avocado, chopped

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Quesadillas just got a bold, flavor-packed upgrade! These Black Pepper Chicken and Salami Quesadillas are the perfect fusion of crispy tortillas, juicy seasoned chicken, smoky salami, and gooey melted cheese—all paired with a creamy, herby Avocado Basil Ranch that takes things to the next level. Whether you’re making a quick weeknight dinner, a game-day snack, or a fun meal to share, this recipe is guaranteed to impress.

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Why You’ll Love Black Pepper Chicken and Salami Quesadillas

Bold & Savory: A delicious balance of spicy black pepper chicken, smoky salami, and melty cheese in every bite.
Quick & Easy: Ready in under 30 minutes, making it a perfect meal for busy days.
Crispy & Cheesy: The perfect golden-brown crunch on the outside with a gooey, cheesy center.
Customizable: Swap out ingredients or add extras like jalapeños, bell peppers, or even a fried egg!
Dipping Perfection: The Avocado Basil Ranch is creamy, herby, and the ultimate finishing touch.

Ingredients in Black Pepper Chicken and Salami Quesadillas

For the Quesadillas:

Chicken Breast: Tender, juicy, and packed with black pepper seasoning.
Salami: Adds a smoky, slightly spicy depth of flavor that makes these quesadillas extra special.
Cheese: Melty, gooey, and essential—cheddar, mozzarella, or Monterey Jack all work!
Flour Tortillas: The perfect base for that crispy, golden exterior.
Black Pepper & Spices: The star seasoning that brings out the bold flavors.
Olive Oil or Butter: Helps achieve that golden, crispy quesadilla texture.

For the Avocado Basil Ranch:

Avocado: Creamy and rich, adding the perfect texture to the ranch.
Fresh Basil: Brings a fresh, herby flavor that complements the smoky quesadillas.
Ranch Dressing: The classic creamy base, taken up a notch with avocado and basil.
Lemon Juice: A little acidity to brighten up the dip.
Garlic & Seasonings: Adds depth and extra flavor to the ranch.

How to Make Black Pepper Chicken and Salami Quesadillas

Cook the Chicken: Season the chicken breast generously with black pepper and spices, then cook in a skillet over medium heat until golden and fully cooked. Slice into thin strips.
Assemble the Quesadillas: Place a flour tortilla in a heated skillet, sprinkle with cheese, chicken, salami, and more cheese, then top with another tortilla.
Crisp to Perfection: Cook for 2-3 minutes per side, pressing gently until golden brown and crispy. Repeat with remaining ingredients.
Blend the Avocado Basil Ranch: In a blender or food processor, combine avocado, basil, ranch dressing, lemon juice, and garlic. Blend until smooth and creamy.
Slice & Serve: Cut quesadillas into wedges and serve with a generous side of Avocado Basil Ranch for dipping.

How to Serve Black Pepper Chicken and Salami Quesadillas

With Extra Dip: Drizzle more Avocado Basil Ranch over the top or serve with classic sour cream.
As a Party Snack: Cut into small triangles for a fun appetizer or game-day treat.
With a Side Salad: A fresh, crisp salad with tomatoes and cucumbers balances out the richness.
Spicy Kick: Add a drizzle of hot sauce or sriracha for an extra fiery bite!

Additional Tips

Crispier Quesadillas: Cook over medium heat and press down slightly with a spatula.
Make It Spicier: Add red pepper flakes or a dash of cayenne to the chicken seasoning.
Storage Tips: Store leftovers in an airtight container and reheat in a skillet for the best texture.
Dairy-Free Option: Use dairy-free cheese and ranch for a lactose-free version.

FAQ

Q1: Can I use a different meat instead of salami?
A1: Yes! Try pepperoni, turkey, or even crispy bacon for a different twist.

Q2: Can I make the Avocado Basil Ranch ahead of time?
A2: Absolutely! Store it in an airtight container in the fridge for up to 3 days.

Q3: How do I store and reheat quesadillas?
A3: Store in an airtight container in the fridge and reheat in a skillet for the crispiest results.

Q4: Can I use corn tortillas instead?
A4: Yes! Corn tortillas work but may be smaller, so adjust the filling amount.

Q5: What cheese works best for these quesadillas?
A5: Monterey Jack, mozzarella, or sharp cheddar all melt beautifully.

Q6: Can I air fry the quesadillas?
A6: Yes! Cook at 375°F (190°C) for 5-7 minutes, flipping halfway through.

Q7: What can I use instead of ranch dressing in the dip?
A7: Greek yogurt or sour cream mixed with herbs makes a great alternative.

Q8: Can I make this vegetarian?
A8: Yes! Swap the chicken for grilled mushrooms or black beans.

Q9: What’s the best way to crush black pepper for this recipe?
A9: Freshly cracked black pepper from a grinder gives the best bold flavor.

Q10: Can I freeze quesadillas?
A10: Yes! Wrap them in foil and freeze, then reheat in a skillet or oven.

Final Thoughts

These Black Pepper Chicken and Salami Quesadillas with Avocado Basil Ranch are a must-try for any quesadilla lover. With bold flavors, crispy textures, and a creamy dipping sauce that ties it all together, this is a meal that’s easy, delicious, and fun to make.

Black Pepper Chicken and Salami Quesadillas with Avocado Basil Ranch

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Author: Maria
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 quesadillas
Category: Main Course
Method: Stovetop
Cuisine: American

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Description

This Basil Ranch Chicken and Salami Quesadilla is a crispy, cheesy delight packed with bold flavors. Featuring grilled chicken, savory salami, sun-dried tomatoes, and a creamy basil ranch dressing, this recipe is a must-try for quick high-protein meals, healthy recipes, and easy dinner recipes. Whether you need a satisfying lunch or a crowd-pleasing dinner, this simple high-protein meal is packed with delicious flavors!

Instructions

Prepare the Dressing: Blend all basil ranch ingredients until smooth. Adjust seasoning as needed.
Assemble the Quesadilla: 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.
Cook the Quesadilla: 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.

Serve: Cut into wedges and serve warm with avocado and extra basil ranch dressing. Enjoy!

Notes

Honey Mustard: Whisk together ¼ cup Dijon mustard, ¼ cup honey, ⅓ cup mayo, ¼ tsp cayenne, salt, and black pepper.

Roasted Lemon Pepper Chicken: Toss 1 lb chicken breasts or thighs with 3 tbsp olive oil, 1-2 tbsp Cajun seasoning, and black pepper. Bake at 425°F (220°C) for 20-25 minutes. Slice or shred.

Nutrition

Serving Size: 1 quesadilla
Calories: 436
Sugar: 5g
Sodium: 860mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 26g
Cholesterol: 75mg