Chicken and Mushroom Quesadilla with Tomato Salsa and Sour Cream
Brought to you by: Hidden Valley Ranch
Ingredients
Quesadillas
- 2 tablespoons canola oil
- 1 1/2 pounds cremini or button mushrooms, thinly sliced
- 2 teaspoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
- 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
- 1/2 small red onion, finely diced
- 1/2 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
- 1/2cup sour cream, for serving
- Tomato Salsa, recipe above, for serving
- 2 tablespoons fresh basil, chopped for garnish
Directions
Quesadillas
- Preheat the oven to 450°F.
- Heat the oil in a large sauté pan over medium-high heat. Add the mushrooms and season with 1 1/2 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.
Assembly
- 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.
