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Ranch Seasoned Chicken and Mushroom Quesadillas with Tomato Salsa and Sour Cream

Ingredients

Tomato Salsa:

  • 4 plum tomatoes seeded and finely diced
  • 1/2 small red onion finely diced
  • 1/2 jalapeno finely diced
  • 1 lime juice only
  • 2 tablespoons olive oil
  • 3 tablespoons fresh basil finely chopped into ribbons
  • kosher salt
  • freshly ground black pepper

Quesadillas:

  • 2 tablespoons canola oil
  • 1 1/2 pounds cremini or button mushrooms thinly sliced
  • 2 teaspoons Hidden Valley Ranch Seasoning divided
  • 12 flour tortillas 6 inches
  • 2 cups shredded Monterey Jack cheese
  • 16 ounces roasted or rotisserie chicken shredded
  • kosher salt
  • freshly ground black pepper
  • canola oil
  • 1/2 cup sour cream
  • tomato salsa
  • 2 tablespoons fresh basil chopped

Instructions

  • To make tomato salsa: In medium bowl, combine tomatoes, red onion, jalapeno, lime juice, olive oil and basil; season with salt and pepper. Refrigerate until ready to use.
  • To make quesadillas: Preheat oven to 450 F.
  • In large saute pan over medium-high heat, heat oil. Add mushrooms and season with 1 1/2 teaspoons ranch seasoning. Cook until mushrooms are golden brown and liquid has evaporated. Set aside to cool.
  • Place tortillas next to each other on baking sheet. Sprinkle thin layer of cheese on eight tortillas. Add cooled mushrooms to four tortillas and shredded chicken to other four tortillas. Season each layer with salt and pepper. Stack tortillas to create four, two-layer quesadillas. Cover each with remaining tortillas; brush top tortillas lightly with canola oil and sprinkle with remaining ranch seasoning.
  • Bake 6-8 minutes until cheese is melted and tortillas turn lightly golden brown with crispy edges.
  • Cut each quesadilla into four pieces. Garnish each slice with dollop of sour cream. Add dollop of tomato salsa on top of sour cream and garnish with basil.