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.
Ingredients (19)
Quesadilla
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canola oil 2 tablespoons
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cremini or button mushrooms, thinly sliced 1½ pounds
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Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, divided 2 teaspoons
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leftover roasted chicken or rotisserie chicken, shredded 16 ounces
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shredded Monterey jack cheese 2 cups
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kosher salt and freshly ground black pepper
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canola oil, for brushing
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flour tortillas 12 6-inch
Tomato Salsa
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plum tomatoes, seeded and finely diced 4
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small red onion, finely diced ½
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jalapeño, finely diced ½
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juice of 1 lime
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olive oil 2 tablespoons
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fresh basil, finely chopped into ribbons 3 tablespoons
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kosher salt and freshly ground black pepper
Assembly
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quesadillas
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sour cream, for serving ½ cup
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Tomato Salsa, recipe above, for serving
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fresh basil, chopped for garnish 2 tablespoons
Steps (6)
Quesadilla
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1
Preheat the oven to 450°F.
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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.
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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.
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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
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1
Combine the tomatoes, red onion, jalapeño, lime juice, olive oil and basil in a medium bowl and season with salt and pepper.
Assembly
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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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