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Black Pepper Chicken and Salami Quesadillas with Avocado Basil Ranch

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

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!


Ingredients

Basil Ranch Dressing:

  • 1/2 cup plain Greek yogurt or sour cream

  • 1/3 cup mayo

  • 2 tbsp buttermilk

  • 1 cup fresh basil

  • 1/2 cup fresh cilantro

  • 1/4 cup fresh chopped chives

  • 2 tsp Worcestershire sauce

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/4 tsp cayenne pepper

  • Kosher salt and black pepper, to taste

Quesadilla:

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  • 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 (see notes for homemade)

  • 1/2 cup sliced sun-dried tomatoes

  • 1/4 cup chopped dill pickles and/or pepperoncini

  • 6 slices salami, chopped

  • 1/2 cup honey mustard (see n

  • otes for homemade)

  • 1 avocado, chopped


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.

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


Notes

  • Honey Mustard: Whisk together ยผ cup Dijon mustard, ยผ cup honey, โ…“ cup mayo, ยผ tsp cayenne, salt, and black pepper.

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  • 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 425ยฐF (220ยฐC) 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