Ingredients

The following ingredients have 5 Servings
  • For Ranch Aioli:
  • 1/2 Clove Garlic (minced)
  • 1/4 Cup of Mayonnaise
  • 2 Tablespoons of Olive Oil
  • 1 1/2 Teaspoons of Fresh Lemon Juice
  • 2 Teaspoons of Ranch Powder
  • Salt + Pepper to taste
  • For Quesadillas
  • 2-3 teaspoons of Olive Oil
  • 6-8 Corn Tortillas
  • 2 Cups of Cheese
  • 1/2 Bag of Tyson® Grilled and Ready® Chicken Breast Strips (frozen)
  • 4 oz of Portobello Mushrooms (sliced)
  • 1/2 Cup of corn (canned, or more)
  • 2-3 Tablespoons of Ranch Aioli (more for dipping)

Instruction

  • For Ranch Aioli:
  • Place all ingredients in a bowl and mix. Check for seasoning
  • For Quesadillas
  • In a skillet, heat the olive oil to medium heat
  • Add the mushrooms and cook for 2-3 minutes or until softened
  • Add the chicken strips and cook for 3 minutes more. Toss in the corn and mix
  • When the chicken is thawed and hot remove from heat
  • Cut the chicken in smaller pieces if desired
  • Place the chicken mushroom mixture in a bowl. Add the cheese and 2-3 tablespoons of Ranch Aioli. Mix
  • In a skillet over medium heat add a 1/4 teaspoon of Olive Oil
  • Place a corn tortilla and let it heat for one minute. Turn it over and add 1/8th of the filling on ONE SIDE of the tortilla. After 1 minute, fold the unfilled side of the tortilla into the filled side. Turn and cook for one more minute. Remove from heat
  • Repeat the same process with the other tortillas
  • Cut the tortilla in half and serve with with extra aioli sauce on the side