Chicken Quesadillas
A Uncategorized recipe with skinless boneless chicken breast halves about 12 oz cooked, jalapeno pepper seeded optional, 10 3/4 oz can campbells condensed cream of chicken soup. Ready in 45 min, serves 8.
Curated byKavya Sharma🇮🇳
- 1
Preheat oven to 400°.
- 2
Chop chicken and jalapeno pepper with Food Chopper; set aside.
skinless boneless chicken breast halves about 12 oz cooked(3)jalapeno pepper seeded optional(1)10 3/4 oz can campbells condensed cream of chicken soup(1)fresh plum tomato slices jalapeno pepper slices and fresh cilantro sprigs for garnish - 3
Combine chicken, pepper, soup and 1/2 cup cheese in Batter Bowl.
skinless boneless chicken breast halves about 12 oz cooked(3)jalapeno pepper seeded optional(1)10 3/4 oz can campbells condensed cream of chicken soup(1)4 oz shredded cheddar cheese(1 c)fresh plum tomato slices jalapeno pepper slices and fresh cilantro sprigs for garnish - 4
Top half of each tortilla with 1/4 cup soup mixture.
10 3/4 oz can campbells condensed cream of chicken soup(1) - 5
Spread to within 1/2-inch of edge with Super Scraper.
- 6
Moisten edges of tortillas with water using Pastry Brush.
8-inch flour tortillas(8) - 7
Fold over and press edges together.
- 8
Place tortillas on 15-inch Baking Stone.
8-inch flour tortillas(8) - 9
Bake 8 minutes or until hot.
- 10
Sprinkle with remaining cheese.
4 oz shredded cheddar cheese(1 c) - 11
Cut into wedges using Pizza Cutter.
- 12
Garnish serving plate with tomato, jalapeno pepper slices and cilantro.
jalapeno pepper seeded optional(1)fresh plum tomato slices jalapeno pepper slices and fresh cilantro sprigs for garnish - 13
Serve with salsa and sour cream.
10 3/4 oz can campbells condensed cream of chicken soup(1)salsasour cream - 14
Serve with Mini-Serving Spatula.
- 15
Serves 8 quesadillas or 32 appetizers.
Nutrition Facts
Per serving
Rate this recipe
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Chicken Quesadillas
A Uncategorized recipe with skinless boneless chicken breast halves about 12 oz cooked, jalapeno pepper seeded optional, 10 3/4 oz can campbells condensed cream of chicken soup. Ready in 45 min, serves 8.
Curated byKavya Sharma🇮🇳
Directions
15 steps- 1
Preheat oven to 400°.
- 2
Chop chicken and jalapeno pepper with Food Chopper; set aside.
skinless boneless chicken breast halves about 12 oz cooked(3)jalapeno pepper seeded optional(1)10 3/4 oz can campbells condensed cream of chicken soup(1)fresh plum tomato slices jalapeno pepper slices and fresh cilantro sprigs for garnish - 3
Combine chicken, pepper, soup and 1/2 cup cheese in Batter Bowl.
skinless boneless chicken breast halves about 12 oz cooked(3)jalapeno pepper seeded optional(1)10 3/4 oz can campbells condensed cream of chicken soup(1)4 oz shredded cheddar cheese(1 c)fresh plum tomato slices jalapeno pepper slices and fresh cilantro sprigs for garnish - 4
Top half of each tortilla with 1/4 cup soup mixture.
10 3/4 oz can campbells condensed cream of chicken soup(1) - 5
Spread to within 1/2-inch of edge with Super Scraper.
- 6
Moisten edges of tortillas with water using Pastry Brush.
8-inch flour tortillas(8) - 7
Fold over and press edges together.
- 8
Place tortillas on 15-inch Baking Stone.
8-inch flour tortillas(8) - 9
Bake 8 minutes or until hot.
- 10
Sprinkle with remaining cheese.
4 oz shredded cheddar cheese(1 c) - 11
Cut into wedges using Pizza Cutter.
- 12
Garnish serving plate with tomato, jalapeno pepper slices and cilantro.
jalapeno pepper seeded optional(1)fresh plum tomato slices jalapeno pepper slices and fresh cilantro sprigs for garnish - 13
Serve with salsa and sour cream.
10 3/4 oz can campbells condensed cream of chicken soup(1)salsasour cream - 14
Serve with Mini-Serving Spatula.
- 15
Serves 8 quesadillas or 32 appetizers.
About this recipe
A Uncategorized recipe with skinless boneless chicken breast halves about 12 oz cooked, jalapeno pepper seeded optional, 10 3/4 oz can campbells condensed cream of chicken soup. Ready in 45 min, serves 8.
Nutrition Facts
Per serving (8 servings)
Rate this recipe
