Basil Ranch Chicken and Bacon Quesadilla with Avocado

 Basil Ranch Chicken and Bacon Quesadilla with Avocado

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 (and/or quesadilla cheese)
• 1-2 cups baby arugula
• 1-1 1/2 cups grilled chicken, sliced (leftover Best Chicken Marinade chicken)
• 1/4 cup chopped dill pickles spears
• 6 slices cooked bacon, crumbled
• 1/2 cup honey mustard 
• 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. 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. 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.