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New Ranch Seasoning Chicken and Mushroom Quesadilla with Tomato Salsa and Sour Cream

  • Servings: 4

When Bobby Flay creates a quesadilla recipe, you can bet it will be stacked with flavor. Bobby shakes 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.

Rated 4.9286/5 based on 14 customer reviews

Ingredients (19)

Quesadilla

  • 2 tablespoons canola oil
  • pounds cremini or button mushrooms, thinly sliced
  • 16 ounces leftover roasted chicken or rotisserie chicken, shredded
  • 2 cups shredded Monterey jack cheese
  • kosher salt and freshly ground black pepper
  • canola oil, for brushing
  • 12 6-inch flour tortillas

Tomato Salsa

  • 4 plum tomatoes, seeded and finely diced
  • ½ small red onion, finely diced
  • ½ jalapeño, finely diced
  • juice of 1 lime
  • 2 tablespoons olive oil
  • 3 tablespoons fresh basil, finely chopped into ribbons
  • kosher salt and freshly ground black pepper

Assembly

  • quesadillas
  • ½ cup sour cream, for serving
  • Tomato Salsa, recipe above, for serving
  • 2 tablespoons fresh basil, chopped for garnish

Steps (6)

Quesadilla

  • Step 1

    Preheat the oven to 450°F. 

  • Step 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. 

  • Step 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.

  • Step 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

  • Step 1

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

Assembly

  • Step 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. 

  • For safe meat preparation, reference the USDA website.

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Reviews

Ratings & Reviews

Rated 5 out of 5 by from Fresh new take on quesadillas! Great tasting and easy to make. My new "go-to" weeknight recipe!
Date published: 2020-11-23
Rated 5 out of 5 by from Made without Jalapenos I made this but took the jalapenos out and it was absolutely delish! Definitely a new family favorite
Date published: 2020-11-23
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