These Green Goddess Quesadillas Are Dinner Goals

This post is sponsored by Hellmann’s® and Sir Kensington’s. The opinions and text are all mine.

I don’t consider myself much of a chef, so quesadillas are one of our favorite weeknight meals. Whenever we’re super busy we’ll chop up some basic ingredients and let everyone customize their own. But we quickly grow tired of the standard Tex-Mex variety since we do them so often. So lately we’ve been making these Green Goddess Quesadillas instead.

They’re packed with nutrient-rich greens and satisfying protein in the form of mozzarella and goat cheese. And did I mention they’re incredibly versatile? Just swap out the herbs or add pre-made protein for an easy 5-minute dinner that’s quick and healthy.

How to Make Green Goddess Quesadillas

These days, the term “green goddess” is used loosely to describe anything with a bunch of greens in it. But traditional green goddess dressing is a blend of herbs, like parsley, dill and chives, mixed with garlic, lemon, anchovies and mayo.

This homemade dressing isn’t a true green goddess because I skip on the anchovies and scrimp on the lemon. Instead, it’s a spin on the classic that’s been made specially to enhance the flavor of these blissfully cheesy, veggie-loaded quesadillas.

The secret to the perfect creamy quesadilla lies with just one ingredient: Mayo. Well, Sir Kensington’s Avocado Oil Mayo, to be exact. I love that Sir Kensington’s Avocado Oil Mayo is made with the highest quality, non-GMO project verified ingredients as well as certified humane free range eggs and 100% avocado oil.

And it’s free of artificial ingredients, sugar and gluten, making it keto/paleo certified. Because Sir Kensington’s never uses any artificial ingredients, colors, or preservatives, it supports a healthy lifestyle, without sacrificing taste.

And I find that it’s mellower that other mayo I’ve tried, so it complements the flavors in this homemade green goddess dressing perfectly. Just slather a little on your quesadillas and you’ve got everything you’ve ever wanted in a 5-minute dinner: greens, protein, healthy fats and low-carbs, and high fiber tortillas to keep you feeling full longer.

To make your dressing, first head to the condiment aisle at your local Publix where, from now until February 22, you can save on any Sir Kensington’s Brand Mayo, as well as Hellmann’s® brand, by visiting the Best You page here.

I’m partial to the Avocado Oil Mayo myself, but you can also choose from their Classic Mayo, Chipotle Mayo, Classic Ranch or Pizza Ranch varieties. All of which, when paired with the right meat, cheese and veggies, would make an awesome quesadilla.

Next, grab your herbs. My dressing uses basil, parsley and green onions, but I’ve also used dill and even thyme if I have some I need to use up. The sky is seriously the limit with these, so use whatever greens you like and don’t worry about what’s traditionally in a “green goddess” recipe.

Once you’ve gathered all your dressing ingredients, combine them in a blender and puree it all together until smooth and creamy. Then spread a thin layer on the inside of each quesadilla. With the dressing side facing up, I add the cheese (and chicken, if you’d like) and top it with the second quesadilla.

Save the leftover dressing and herbs to add to salads or use on sandwiches the next day. Or use it as a dipping sauce for your quesadillas. Trust me, it’s uh-mazing.

Normally I load my quesadillas with tons of vegetables and beans, and you can absolutely do that with these–cannellini beans would be fantastic or things like broccolini or zucchini would work as well. Or leave them plain and the let flavor of the greens really shine through. It’s completely up to you.

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