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Chicken Quesadillas Recipe
|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)|
|Sour cream||2 Tablespoon|
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 mg
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
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.
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.