Chicken Bacon and Cheese Quesadillas with Honey Mustard Dip

Who loves an easy lunch or dinner? Who needs recipes to use up leftover chicken? Chicken Bacon and Cheese Quesadillas with Honey Mustard Dip are going to be a new go to for you! Chicken is combined with salty, crispy bacon and smother in cheese for a surprising quesadilla. Add in a little arugula for some greens and kick.. it is not fancy but it tastes good!

Three of the people in my family like having a sauce, dressing or deep with most of their meals so I whip up a super easy, simple honey mustard dip to pair with these quesadillas.

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Why Make Chicken Bacon and Cheese Quesadillas?

I often cook extra chicken and then want yummy ways to use the leftovers. These quesadillas are way yummier than plain chicken leftover on its own. They are protein packed from chicken, uncured bacon, grass fed cheese and almond flour tortillas! They are gluten free and grain free.

These quesadillas feel a little like junk food but are made with high quality, wholesome ingredients. Pair them with some fresh fruit for a vitamin rich lunch.

What You Need To Make Chicken Bacon and Cheese Quesadillas with Honey Mustard Dip

• Uncured Bacon
• Cooked Diced Chicken (or fresh boneless, skinless chicken breast that you cook prior to making the quesadillas)
• Grass Fed Cheddar Cheese
• Organic Arugula (or spinach if you prefer a milder taste)
• Siete Almond Flour Tortillas
• Raw Honey
• Dijon Mustard
• Avocado Oil Mayonnaise
• Spices: Salt, pepper, garlic powder

How To Make Chicken Bacon and Cheese Quesadillas with Honey Mustard Dip

1. Read through the entire recipe so you understand how it flows and how long it takes. Gather all your ingredients in one spot.
2. Whisk honey mustard dip ingredients together in a small bowl. Set aside
3. Cook bacon as you like (in the oven, in a skillet or in the microwave). Break bacon into large pieces 
4. Prepare the quesadillas: Lay a tortilla down flat on the counter. Top with 1/4 cup cheese, 1/2 cup chicken, 1 stick of bacon pieces, 1/4 cup arugula and then top with another 1/4 cup shredded cheese. Top with another tortilla. Repeat the process until all quesadillas are assembled.
5. Heat a large skillet over medium low heat. Spray with avocado oil spray. Add one quesadilla to the skillet. Cook 3-4 minutes until cheese is melting and the tortilla is lightly browned. Carefully flip the quesadilla and cook the other side for 3-4 minutes. Repeat the process until all your quesadillas are cooked. 
   Slice quesadillas into quarters and serve warm with honey mustard dip! 
   
   
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Want more yummy lunch ideas? Try my Pimento Cheese, Classic Chicken Salad or Classic Tuna Salad! They pair amazing with Gluten Free ritz like crackers and, our favorite, Grain Free Simple Mills Almond Flour Crackers

And don’t miss my post on HOW TO BUILD A HEALTHY KIDS LUNCH!