Sweet & Savory Pesto Ranch Quesadilla with Chicken & Bacon

Where should I begin… These quesadillas stuffed with cheese, arugula, chicken, bacon, tasty pesto sauce and honey mustard sauce are outlandishly delicious! The honey sauce adds a nice sweet hint to the otherwise salty dish and completes the flavour profile. I originally found the recipe on halfbakedharvest and made some changes to it. For example, it was done with cilantro, but I am part of the group of people who strongly dislike cilantro…

The recipe is easy to make and can even be prepared for the next day. We love the dish so much it’s become one of the staples in our household!

Susslife tip: We have a list of our favorite meals that I consult when ever I write the weekly meal plan. There is a photo of it at the end of this blog post.

Recipe for 4 quesadillas

Ingredients

Basil Ranch Dressing

  • 1 cup plain greek yogurt or sour cream

  • 1/3 cup mayo

  • 1 cup fresh basil

  • 1/2 cup fresh parsley

  • 1/4 cup fresh chopped chives

  • 2 teaspoons Worcestershire Sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 teaspoon cayenne

  • salt and black pepper

Quesadilla Filling

  • 4 large tortillas

  • 1 1/2 cups shredded cheddar cheese

  • 1 mozzarella, sliced

  • 1-2 cups baby arugula

  • 1-1 1/2 cups grilled chicken, sliced (seasoning at the end of recipe)

  • 1/4 cup chopped pickles and or pepperoncini

  • 6 slices cooked bacon, crumbled

  • 1/2 cup honey mustard (homemade at the end of recipe)

  • 1 avocado, chopped

Instructions

  1. Make the basil ranch dressing. Combine all ingredients in a blender and blend. Add salt to taste.

  2. Add cheese, arugula, chicken, pickles (if you want), bacon, and the mozzarella onto half of the tortilla. Make sure the cheese is at the bottom and at the top, touching the tortilla. This way the melted cheese will hold the quesadilla together. Drizzle over the honey mustard and basil ranch dressing. Fold over the other half of the tortilla to cover everything.

  3. Heat up oil in a pan and add 2 quesadillas and cook on medium-high heat for 2 - 3 minutes per side until it is golden brown. To avoid spillage while flipping, I found it easiest to flip the quesadillas with the open part of it facing up. Once finished, serve with basil ranch drizzled over the top and enjoy.

Seasoning the Chicken:

Mix the raw chicken slices with 3 tbsp of oil, 2 tbsp of Cajun seasoning and black pepper. Cook it in a pan until done.

Honey Mustard:

Add 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 to a bowl and whisk until combined.

 

Part of our Meal Collection

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