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Chicken Quesadillas

21st.Century.Chef's picture
Ingredients
  Boneless, skinless chicken breast halves 3 , cooked (About 12 Ounces Total)
  Jalapeno pepper 1 , seeded
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can, Campbell Brand)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Flour tortillas 8 (8 Inches In Diameter)
  Plum tomato slices 1 Cup (16 tbs)
  Jalapeno pepper slices 1⁄2 Cup (8 tbs)
  Cilantro sprig 1
  Salsa 2 Tablespoon
  Sour cream 2 Tablespoon
Directions

Preheat oven to 400°F.
Chop chicken and, if using, jalapeno pepper with Food Chopper.
Combine chicken, pepper, soup and 1/2 cup of the cheese in Classic 2-Qt Batter Bowl.
Mix well.
Using Super Scraper, spread 1/4 cup of the soup mixture over half of each tortilla to within 1/2 inch of edge.
With Pastry Brush, moisten edge of each tortilla with water, fold over and press edges together.
Place tortillas on 15-inch Round Baking Stone.
Bake 8 minutes or until hot.
Sprinkle with remaining cheese.
Using Pizza Cutter, cut into wedges.
Arrange on a serving plate and garnish with tomato slices, pepper slices and cilantro.
Serve with salsa and sour cream.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken

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