Wednesday, November 12, 2008

Cheesy Chicken Quesadilla

These directions come from another blog.

Cheesy Chicken Quesadillas
or Dang Quesadillas
Prep/Cook Time: 20 min.

1 lb. boneless chicken breast halves, cubed
1 can Campbell's Southwest Style Pepper Jack Soup
1/4 cup water
8 flour tortillas, warmed
Pace Chunky Salsa

PREHEAT oven to 425F.
COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through.
SPOON about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 5 min. or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.

These quesadillas are part of our regular dinner rotation. When I make them I add about 1/2 can of corn to the chicken mixture and top the mixture with cheese in the tortilla. They are a little spicy so for Alex I make a quesadilla with chicken, corn and cheese. I also put more than 1/3 cup of the mixture into the tortilla and don't bother to seal the edges. I like this recipe because I can make a couple quesadillas then freeze the rest of the chicken mixture for the next time we want dang quesadillas.


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