chicken bacon ranch quesadillas

A fun recipe from Half Baked Harvest that was easy to make various versions of for parents versus kids. Kory and I loved the full recipe, while the kids had their quesadillas filled with chicken, bacon, and shredded cheddar. 

Basil Ranch Chicken and Bacon Quesadilla with Avocado

INGREDIENTS

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 (we used more, smaller mission GF 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

INSTRUCTIONS

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.