These quesadillas combine grilled chicken, Black Pepper Chicken Salami, and tangy sun-dried tomatoes with creamy basil ranch dressing for a vibrant, bold, and cheesy dish. With its quick prep, it’s perfect for a satisfying lunch or dinner. Add baby arugula, dill pickles, and avocado to enhance the flavors. Crispy on the outside and gooey inside, this wholesome meal is easy to prepare on the stovetop and full of bold, herbaceous notes. A delightful balance of textures and tastes, served warm and fresh!
This hearty Black Pepper Chicken Salami and grilled chicken quesadilla with avocado basil ranch has become my go-to option when I want something that feels indulgent but still delivers on nutrition. The combination of crispy tortilla, melty cheese, and protein-packed fillings makes this a satisfying meal any day of the week.
Why You’ll Love This Recipe
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Ready in just 30 minutes
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Uses a mix of fresh ingredients and pantry staples
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High in protein at 26g per quesadilla
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Customizable with your favorite fillings
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Perfect for using leftover chicken and Black Pepper Chicken Salami
I first created this recipe when looking for creative ways to use leftover grilled chicken. What started as a simple kitchen experiment has turned into one of my most requested dishes when friends come over for casual dinners.
Ingredients for Black Pepper Chicken Salami Quesadillas with Avocado Basil Ranch
This bold and balanced recipe combines creamy, tangy, crunchy, and savory elements for a quesadilla that’s anything but ordinary. Here’s what you’ll need:
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Plain Greek yogurt or sour cream – Forms the tangy base of the avocado basil ranch dressing, adding protein and creaminess without excess calories.
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Mayonnaise – Adds richness and helps bind the dressing for that classic ranch texture.
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Fresh basil, cilantro, and chives – These fresh herbs create the herbal foundation of the ranch, infusing it with bright, vibrant flavor.
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Large flour tortillas (10-inch) – Provide the perfect balance of crispiness and structure to hold the fillings together.
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Shredded gouda and cheddar cheese – Melt beautifully, offering smoky depth and creamy texture.
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Baby arugula – Brings a fresh, peppery bite that balances out the rich, cheesy base.
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Grilled chicken – Adds lean, savory protein. Using leftover chicken makes this recipe even more convenient.
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Sun-dried tomatoes – Deliver concentrated sweetness and a chewy texture that contrasts well with creamy and crispy elements.
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Dill pickles and pepperoncini – Contribute acidity, tang, and satisfying crunch.
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Black Pepper Chicken Salami – The star ingredient, offering bold, spicy flavor and a savory richness that crisps up beautifully when cooked.
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Avocado – Provides a smooth, buttery texture and healthy fats to round out the filling.
Step-by-Step Instructions for Black Pepper Chicken Salami Quesadillas
Start by making the basil ranch dressing, the signature component that brings this Black Pepper Chicken Salami quesadilla recipe to life. In a blender or food processor, combine Greek yogurt or sour cream, mayonnaise, fresh basil, cilantro, chives, lemon juice, salt, and black pepper. Blend for about 45 seconds, pausing once to scrape down the sides to ensure everything is smooth and well-mixed. The texture should be creamy and pourable, not too runny. Taste and adjust the seasoning—feel free to add more herbs or a pinch of salt to balance the flavors. For best results, prepare the dressing in advance and store it in the refrigerator for up to three days. The flavors will deepen and become even more vibrant, making it a perfect pairing for the richness of Black Pepper Chicken Salami.
Next, assemble your quesadillas. Lay four large flour tortillas flat on a clean work surface. On one half of each tortilla, sprinkle about 2 tablespoons of shredded gouda and cheddar cheese—this creates a melty base that holds all the fillings together. Layer on a small handful of baby arugula for a peppery kick, followed by approximately ⅓ cup of grilled chicken. Then, scatter sun-dried tomatoes over the surface for sweetness and chewiness.
Now comes the flavor punch—add sliced or chopped Black Pepper Chicken Salami, which provides a spicy, savory bite and crisps beautifully when cooked. This salami adds boldness and depth that takes the quesadilla to the next level. Top it off with dill pickles and pepperoncini for tang and crunch. Drizzle about 1 tablespoon of the basil ranch dressing and 2 tablespoons of honey mustard across each quesadilla. Finally, sprinkle another 2 tablespoons of cheese on top to help seal everything in. Fold each tortilla in half over the filling, gently pressing to create a snug half-moon shape.
To cook your Black Pepper Chicken Salami quesadillas, heat a large non-stick skillet over medium heat and add 1 teaspoon of olive oil. Once hot, place one quesadilla in the pan at a time. Press it down lightly with a spatula to ensure even browning and good contact with the pan. Cook for 2–3 minutes on the first side until golden and crisp. Flip carefully and cook for another 2 minutes on the second side until the cheese is melted and both sides are perfectly crispy. Transfer to a cutting board and repeat the process with the remaining quesadillas, adding more oil as needed.
Let each quesadilla rest for a minute before slicing. This helps the cheese set slightly and keeps the fillings from spilling out. Slice each into 3–4 wedges using a sharp knife or pizza cutter. Serve warm and garnish with chopped fresh avocado and an extra drizzle of basil ranch dressing for a creamy, vibrant finish.
These Black Pepper Chicken Salami quesadillas are not only packed with flavor, but they also offer 26 grams of protein per serving, making them ideal for a filling lunch, dinner, or even a shareable appetizer. You can prep the components in advance and cook just before serving for peak crispiness. Whether you’re using up leftover chicken or making everything fresh, the combination of creamy basil ranch, melty cheese, and Black Pepper Chicken Salami makes this dish a standout.
The basil ranch dressing, in particular, has a special place in my kitchen. It was born from necessity during a summer when my basil plant was growing faster than I could use it. After trying it in these Black Pepper Chicken Salami quesadillas, my family fell in love. Now, I grow extra basil just so I never run out—and we enjoy these quesadillas at least twice a month.
Make-Ahead Tips
One of the most convenient aspects of this Black Pepper Chicken Salami recipe is how well it lends itself to prep-ahead planning. The basil ranch dressing, bursting with fresh herbs and creamy richness, can be made up to three days in advance. Simply store it in an airtight container in the refrigerator, and you’ll find that the flavors actually improve with time. The herbs infuse more deeply, resulting in a more cohesive and robust flavor profile that elevates every bite of the quesadilla.
As for the honey mustard, it’s one of those condiments that you’ll find endless uses for beyond this dish. I recommend making a double or even triple batch while you’re at it—it keeps well in the fridge for up to a week. Whether drizzled over roasted vegetables, spread on a sandwich, or used as a dipping sauce for fries or grilled meats, it adds a tangy sweetness that complements a variety of meals, including the spicy, savory flavor of Black Pepper Chicken Salami.
If you’re hosting a gathering or planning a busy weeknight meal, you can also assemble the quesadillas ahead of time and store them in the refrigerator between layers of parchment paper. Then, when ready to serve, simply cook them fresh on the skillet for that perfect crispy edge and gooey, cheesy center. The Black Pepper Chicken Salami quesadillas hold up well and still deliver incredible flavor even when prepped in advance.
Ingredient Substitutions
This recipe is highly adaptable, making it perfect for using ingredients you already have on hand. If you don’t have grilled chicken, sliced turkey breast makes an excellent substitute, offering a similarly mild flavor and high protein content. The slight smokiness of turkey pairs beautifully with the richness of cheese and the zesty basil ranch.
For the Black Pepper Chicken Salami, while it brings a spicy, meaty punch that crisps up wonderfully when cooked, you can also explore other cured meats. Prosciutto offers a more delicate and salty profile that works particularly well if you prefer a lighter touch. Smoked ham, soppressata, or even thinly sliced chorizo are also fantastic alternatives, each lending their own unique flair to the dish.
If you’re preparing a vegetarian version, roasted portobello mushrooms provide an earthy, satisfying meatiness. Combine them with black beans for extra texture and protein, and you’ll still have a hearty, flavorful filling that’s just as crave-worthy.
Serving Suggestions
These Black Pepper Chicken Salami quesadillas are a complete meal in themselves, but a few simple side pairings can elevate the experience further. For a refreshing contrast to the rich, cheesy interior, a light green salad tossed in lemon juice and olive oil works beautifully. The acidity and freshness cut through the richness and refresh the palate with each bite.
During cooler months, these quesadillas shine when served with a warm bowl of black bean soup, which echoes some of the Southwestern flavors in the quesadilla while adding comforting depth. Another excellent pairing is a pureed roasted vegetable soup, made with butternut squash, sweet potato, or carrots, which brings a subtle sweetness and velvety texture to complement the crisp tortilla and savory filling.
For entertaining, consider slicing the quesadillas into smaller wedges and arranging them on a platter with dipping bowls of extra basil ranch, honey mustard, and perhaps even a spicy sriracha aioli for guests who enjoy some heat.
Pro Tips
To ensure that every bite of your quesadilla is delicious and satisfying, a few small techniques can make a big difference.
First, once cooked, let the quesadilla rest for 30 seconds before slicing. This short pause allows the melted cheese to settle slightly, reducing the chances of fillings spilling out prematurely and making for cleaner, more professional presentation.
When cooking, maintain medium heat rather than cranking up the flame. High heat can cause the tortilla to burn before the cheese has fully melted, leading to uneven texture and flavor. Medium heat provides the time needed for the tortilla to become golden and crispy while ensuring the inside becomes perfectly warm and gooey.
If you’re making multiple quesadillas, especially for a group, keep the finished ones warm in a 200°F (95°C) oven. Place them on a baking sheet lined with parchment paper in a single layer. This keeps them crispy and hot without drying them out—so everyone gets to enjoy that perfect just-off-the-pan freshness.
Frequently Asked Questions
→ How do I make the basil ranch dressing?
To make the fresh basil ranch dressing, blend together Greek yogurt or sour cream, mayonnaise, a splash of buttermilk, and fresh herbs like basil, cilantro, and chives. Add in a dash of Worcestershire sauce, garlic powder, onion powder, a pinch of cayenne pepper, and season to taste with salt and black pepper. Blend until smooth and creamy. You can store it in the fridge for up to 3 days—the flavor actually improves with time.
→ What cheese works best for these quesadillas?
Shredded gouda and cheddar cheese are ideal for this recipe. Gouda adds a slightly smoky depth, while cheddar offers that classic sharp richness. Together, they melt beautifully to create a gooey, flavorful base that complements the savory notes of Black Pepper Chicken Salami.
→ Can I use store-bought honey mustard?
Yes, store-bought honey mustard will work just fine and is a convenient option. However, making it at home allows you to adjust the sweetness and tanginess to your liking. Homemade versions tend to taste fresher and pair exceptionally well with the bold, savory flavors in these quesadillas.
→ What substitutions can I make for salami?
If you don’t have Black Pepper Chicken Salami on hand or want to try something different, feel free to substitute it with prosciutto, pepperoni, or soppressata. For a vegetarian twist, use a plant-based deli slice, roasted portobello mushrooms, or grilled tofu to maintain that savory bite.
→ How do I ensure the quesadilla is crispy?
Achieving that golden, crispy exterior is all about technique. Cook each quesadilla in a skillet over medium heat with a light drizzle of olive oil. Press gently with a spatula to maximize contact with the pan. Cook each side for 2–3 minutes until golden brown and crispy, ensuring the cheese inside has time to melt fully.
→ Can I prepare this meal ahead of time?
Absolutely. You can prep all the filling components ahead—grilled chicken, chopped Black Pepper Chicken Salami, shredded cheese, vegetables, and dressing. Store each component separately in the fridge, and assemble the quesadillas just before cooking. This makes it perfect for meal prep, casual entertaining, or weeknight dinners.
Final Thoughts
If you’re looking for a meal that strikes the perfect balance between bold flavor and comforting familiarity, these Black Pepper Chicken Salami quesadillas deliver on every level. From the crispy golden tortilla to the melty gouda and cheddar, and the savory depth of Black Pepper Chicken Salami paired with creamy basil ranch—every bite offers a satisfying contrast of textures and tastes that will leave you craving more.
What makes this Black Pepper Chicken Salami recipe truly special is its versatility. Whether you’re using up leftover grilled chicken, experimenting with new cheeses and herbs, or planning ahead for a busy weeknight, this dish adapts beautifully. Thanks to its make-ahead options, easy substitutions, and bold, crowd-pleasing flavor, it works just as well for casual family dinners as it does for a weekend get-together.
I’ve made these Black Pepper Chicken Salami quesadillas countless times—sometimes as a quick lunch, other times as a show-stopping appetizer sliced into wedges for guests. No matter the occasion, they never disappoint. Once you try this recipe, you’ll understand why Black Pepper Chicken Salami has become a staple in my fridge and a favorite in our weekly meal rotation.
So go ahead—gather your ingredients, blend that fresh basil ranch, and cook up the crispiest, cheesiest quesadillas you’ve ever had. Then enjoy every flavorful, satisfying bite of this irresistible Black Pepper Chicken Salami creation.
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Black Pepper Chicken Salami Quesadillas
Prep Time 20 minutes Cook Time 10 minutes Total Time 29 minutes Description
Ingredients
- plain Greek yogurt or sour cream
- mayonnaise
- buttermilk
- fresh basil
- fresh cilantro
- fresh chopped chives
- Worcestershire sauce
- garlic powder
- onion powder
- cayenne pepper
- Kosher salt, to taste
- Black pepper, to taste
- tortillas
- gouda and/or cheddar cheese
- baby arugula
- grilled chicken, sliced
- sliced sun-dried tomatoes
- chopped dill pickles and/or pepperoncini
- salami, chopped
- honey mustard
- avocado, chopped
Instructions
- Blend all the dressing ingredients until smooth. Adjust seasoning as needed.
- On half of a tortilla, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and salami. Drizzle with basil ranch and honey mustard, then top with more cheese. Fold over the tortilla.
- Heat a drizzle of olive oil in a skillet over medium heat. Add a quesadilla and cook for 2-3 minutes per side until crispy and golden brown.
- Cut the quesadillas into wedges and serve warm with avocado and extra basil ranch dressing.