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Shake up a weeknight go-to with layers of chicken, cheese, mushrooms and lots of classic ranchy goodness. Ain’t gonna be no leftovers — grab your slices early.
canola oil
2 tablespoons
cremini or button mushrooms, thinly sliced
1½ pounds
2 teaspoons
leftover roasted chicken or rotisserie chicken, shredded
16 ounces
shredded Monterey jack cheese
2 cups
kosher salt and freshly ground black pepper
canola oil, for brushing
flour tortillas
12 6-inch
plum tomatoes, seeded and finely diced
4
small red onion, finely diced
½
jalapeño, finely diced
½
juice of 1 lime
olive oil
2 tablespoons
fresh basil, finely chopped into ribbons
3 tablespoons
kosher salt and freshly ground black pepper
quesadillas
sour cream, for serving
½ cup
Tomato Salsa, recipe above, for serving
fresh basil, chopped for garnish
2 tablespoons
For safe meat preparation, reference the USDA website.
Preheat the oven to 450°F.
Heat the oil in a large sauté pan over medium-high heat. Add the mushrooms and season with 1½ teaspoons of Hidden Valley® ranch seasoning. Cook until the mushrooms are golden brown and all of their liquid has evaporated. Set aside to cool.
Place the tortillas next to each other on a baking sheet (you may need two sheets). Sprinkle a thin layer of the cheese on 8 of the tortillas. Add the cooled mushrooms to four of the tortillas and the shredded chicken on the other four tortillas, making sure they are well-distributed. Season each layer with salt and pepper. Stack the tortillas to create four 2-layer quesadillas. Cover each quesadilla with the remaining tortillas and brush the top tortilla lightly with canola oil and sprinkle with remaining Hidden Valley® ranch seasoning.
Bake for 6 to 8 minutes until the cheese is melted and the tortillas turn lightly golden brown and have crispy edges. While the quesadilla cooks, make the tomato salsa.
Combine the tomatoes, red onion, jalapeño, lime juice, olive oil and basil in a medium bowl and season with salt and pepper.
Remove the quesadillas from the oven and transfer to a cutting board. Immediately cut into 4 pieces. Garnish each slice with a dollop of sour cream. Add a dollop of salsa on top of the sour cream and garnish with basil.
