Ranch Chicken & Mushroom
Quesadilla with Salsa

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.

    0
  • Servings4
Ranch Chicken & Mushroom Quesadilla with Salsa
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Ranch Chicken & Mushroom Quesadilla with Salsa

Ingredients(19)

Quesadilla
  • canola oil

    2 tablespoons
  • cremini or button mushrooms, thinly sliced

    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
Tomato Salsa
  • 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

Assembly
  • 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.

Steps(6)

  • Quesadilla
  • 1

    Preheat the oven to 450°F.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • Tomato Salsa
  • 1

    Combine the tomatoes, red onion, jalapeño, lime juice, olive oil and basil in a medium bowl and season with salt and pepper.

  • Assembly
  • 1

    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.


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