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Peace. Love. Ranch

Ranch Chicken & Mushroom Quesadilla with Salsa

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.

  • Prep Time 0 min
  • Cook Time 0 min
  • Servings 4

Ingredients (19)

Quesadilla

  • canola oil 2 tablespoons
  • cremini or button mushrooms, thinly sliced pounds
  • 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. 1

    Preheat the oven to 450°F. 

  2. 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. 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. 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. 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. 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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76 Reviews

4.8

97% would recommend this recipe

Rated 5 out of 5 by from Nice healthy meal try using wild mushrooms yummy nice and lite
Date published: 2021-03-23
Rated 4 out of 5 by from Taste good Tried this on a Saturday to have for movie night, I thought it was good.
Date published: 2021-01-29
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