The perfect appetizer, these satisfying quesadillas deliver crowd-pleasing flavours that everyone will love.
Pairs with Molson Ultra.
- Heat 2 tbsp oil in large skillet set over medium-high heat. Cook mushrooms, red onion, garlic, thyme, rosemary, salt and pepper for 8 to 10 minutes or until mushrooms are tender.
- Sprinkle Swiss cheese over half of each tortilla; top with mushroom mixture, chicken and crumbled goat cheese. Fold tortilla over to enclose filling.
- Brush large skillet with half of the remaining oil. Cook quesadillas over medium heat, in batches, for 2 to 3 minutes per side or until golden brown and cheese melts, brushing skillet with remaining oil as needed. Cut each quesadilla into 3 wedges. Serve with sour cream.
Chef’s secret (tip)
- Substitute roasted red peppers and chickpeas for mushrooms if desired.