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.
Ingredients(19)
Quesadilla
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
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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