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Chicken Quesadillas

  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

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: 
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2106 Calories from Fat 722

% Daily Value*

Total Fat 81 g124.8%

Saturated Fat 37.1 g185.4%

Trans Fat 0.1 g

Cholesterol 454.2 mg151.4%

Sodium 4512.1 mg188%

Total Carbohydrates 166 g55.3%

Dietary Fiber 9.9 g39.5%

Sugars 10.3 g

Protein 170 g340.1%

Vitamin A 95.2% Vitamin C 54.6%

Calcium 95.4% Iron 65.9%

*Based on a 2000 Calorie diet

Chicken Quesadillas Recipe