Chicken Quesadillas Recipe
Ingredients
| 3 boneless, skinless chicken breast halves (about 12 ounces total), cooked | ||
| 1 jalapeno pepper, seeded (optional) | ||
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| 8 flour tortillas (8 inches in diameter) | ||
| Fresh plum tomato slices | ||
| Jalapeno pepper slice | 1 | |
| Cilantro sprigs | ||
| Salsa | ||
| Sour cream | ||
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.
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.
Chef
