Black Pepper Chicken and Bacon Quesadillas with Avocado Basil Ranch

BASIL RANCH DRESSING

• 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

QUESADILLA

• 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

1. 1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
2. 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. 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.

Honey Mustard: In a bowl combine: 1/4 cup dijon mustard, 1/4 cup honey, 1/3 cup mayo, 1/4 teaspoon cayenne pepper (or to taste), kosher salt, and black pepper, whisking until smooth.

Roasted Lemon Pepper Chicken: Preheat the oven to 425° F. In a baking dish, toss 1 pound of chicken breasts and or thighs with 3 tablespoons olive oil, 1-2 tablespoons cajun seasoning, and a good pinch of black pepper. Bake the chicken for 20-25 minutes, until lightly charred and cooked through. Finish with the zest of a lemon. Thinly slice or shred.