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