Basil Ranch Chicken and Bacon Quesadilla with Avocado

1. Make the Basil Ranch Dressing:

o Combine all the dressing ingredients in a blender and blend until smooth.

o Taste and adjust with salt and pepper as needed. Set aside.

2. Make the Honey Mustard:

o In a bowl, whisk together Dijon mustard, honey, mayo, cayenne pepper, salt, and black pepper until smooth. Set aside.

3. Prepare the Roasted Lemon Pepper Chicken:

o Preheat the oven to 425°F (220°C).

o In a baking dish, toss the chicken with olive oil, Cajun seasoning, and black pepper.

o Bake for 20-25 minutes until lightly charred and cooked through.

o Finish with lemon zest. Thinly slice or shred the chicken.

4. Assemble the Quesadillas:

o Layer cheese, arugula, grilled chicken, sun-dried tomatoes, pickles, and bacon on one half of each tortilla.

o Drizzle over the basil ranch dressing and honey mustard, then sprinkle more cheese on top.

o Fold the tortilla over to cover the fillings.

5. Cook the Quesadillas:

o Heat a drizzle of olive oil in a skillet over medium heat.

o Add one quesadilla at a time, cooking 2-3 minutes per side until crisp and golden brown.

o Repeat with remaining quesadillas.

6. Serve:

o Serve the quesadillas warm, topped with chopped avocado and additional basil ranch dressing on the side.

Enjoy your flavorful Basil Ranch Chicken and Bacon Quesadillas with Avocado!