The perfect appetizer, these satisfying quesadillas deliver crowd-pleasing flavours that everyone will love.

Pairs with Molson Ultra.

1. 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.
2. Sprinkle Swiss cheese over half of each tortilla; top with mushroom mixture, chicken and crumbled goat cheese. Fold tortilla over to enclose filling.
3. 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.