Ranch Chicken & Mushroom Quesadilla with Salsa | Hidden Valley™ Ranch

Ingredients

• 2 tablespoons canola oil
• 1½ pounds cremini or button mushrooms, thinly sliced
• 2 teaspoons Hidden Valley™ Ranch Seasoning, Dressing & Dip Mix
• 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
• 4 plum tomatoes, seeded and finely diced
• ½ small red onion, finely diced
• ½ jalapeño, finely diced
• juice of 1 lime
• 2 tablespoons olive oil
• 3 tablespoons fresh basil, finely chopped into ribbons
• quesadillas
• ½ cup sour cream, for serving
• Tomato Salsa, recipe above, for serving
• 2 tablespoons fresh basil, chopped for garnish