These Black Pepper Chicken and Bacon Quesadillas with Avocado Basil Ranch are the perfect cheesy quesadillas to enjoy for lunch or dinner. Spicy, roasted lemon pepper chicken folded up with homemade creamy basil ranch dressing, honey mustard, arugula, sun-dried tomatoes, and crispy bacon. This colorful chicken quesadilla is simple to make, wholesome, and delicious. Use leftover grilled chicken, rotisserie chicken, or make my roasted lemon pepper chicken. Everyone will love this fresh chicken quesadilla!
We’re taking things back with these yummy quesadillas. Some of you may remember that quesadillas are one of the main reasons I began to love cooking so much. I used to make them ALL THE TIME for my brothers when I was in high school.
The quesadillas really did ignite my love for cooking and sharing food with the ones around me.
When my brothers and I were in school, they’d often get out around 12 or 1 pm to go snowboarding in the afternoon. I know that sounds not right for kids in middle school, but we grew up in a mountain town and that’s what kids on the snowboard/ski teams usually did Monday through Friday.
By the time they got home from the mountain around 4;30, they’d want food before dinner. Somehow I started making them chicken quesadillas and the meal really stuck. I’d make them almost every day. I loved how happy and excited they would all get.
I rarely make quesadillas now, but anytime I do, they always bring back happy memories.
But these?! These are a game-changer, so delicious and hands down my favorite. It’s the basil ranch dressing that really does the trick. When paired with chicken, cheese, and creamy honey mustard, they are so yummy!
Start out by making the basil ranch dressing. It’s very creamy and easy to make with fresh basil, cilantro, and then the usual ranch ingredients. Mayo, buttermilk, chives, Worcestershire, garlic, onion powder, cayenne, salt, and pepper.
I’ll usually toss in a jalapeño too. YUM.
Blend everything up in a blender or food processor until creamy – super easy to do. This really adds all the flavor!
Next, make the quesadillas! The recipe calls for already-cooked chicken. You can use whatever you have on hand. Or just make my roasted lemon pepper chicken.
It’s simply chicken (I like to use thighs, but breasts are good too), tossed with olive oil, cajun seasoning, and black pepper. Then roast the chicken up and finished with lemon zest. I gave you the recipe in the notes section. So you can either make the lemon pepper chicken, or as I said, use leftover chicken or rotisserie chicken.
You’ll need tortillas, cheese (I love to use gouda and cheddar, or fontina and cheddar), arugula, chicken, sun-dried tomatoes, pickles or pepperoncini (or both!), and crispy bacon. Then, the dressing, and honey mustard too.
I serve these topped with avocado plus extra basil ranch and some honey mustard. The honey mustard is not needed, but we sure love it!
Looking for fun family dinners? Here are my favorites:
Lastly, if you make these Black Pepper Chicken and Bacon Quesadillas with Avocado Basil Ranch, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Basil Ranch Chicken and Bacon Quesadilla with Avocado
Servings: 4 quesadillas
Calories Per Serving: 436 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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.
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.