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Post by :treeofprofits
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1810
Click below to download : Poultry - Chicken - Chicken Quesadillas (Format : PDF)
Poultry - Chicken - Chicken Quesadillas
1 pound boneless chicken breast, cubed1 can cheddar cheese soup
1/2 cup Pace thick and chunky salsa
10 flour tortillas
Pre-heat to 425.
In medium skillet over medium-heat, cook chicken 5 minutes or until no longer pink. Add soup and salsa Heat through, stirring occasionally.
Place tortillas on 2 baking sheet. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Fold over and seal edges with water. Bake 5 minutes or until hot. Serve with Spanish Rice.
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2 Tortillas, any flavor shredded cheese, your choice leftover cooked chicken 1/2 cup refried beans 2 TBSPs chopped onion 2 TBSPs chopped fresh cilantro or green onion 2 TBSPs chopped olives 2 TBSPs chopped canned green chiles 2 TBSPs chopped green or red pepper sour cream, salsa, chopped onions, quacamole Heat non stick fry pan on medium. Place 1 tortilla in pan. Top with shredded cheese. Add your choice of other condiments listed above. Sprinkle with additional cheese and add second tortilla. Turn tortillas over and cook until cheese melts. Top with chopped onions, sour cream, salsa and guacamole.
Poultry - Chicken - Chicken Quesadillas By Jar
PREVIOUS BOOKS
Corn and Tomato Salad: 1 c thawed frozen corn kernels 1/2 green pepper, seeded and diced 1/2 tomato, seeded and diced 2 TBSP chopped cilantro 2 tsp balsamic vinegar 1/4 tsp salt Quesadillas: 1 1/2 c diced cooked chicken breast 1 c shredded iceburg lettuce 1/2 c thick chuncky salsa 6 8 inch flour tortillas 1/3 c shredded sharp cheddar cheese In a medium bowl combine the salad ingredients and set aside. For the quesadillas combine the chicken, lettuce and salsa in a bowl, divide among 3 of the tortillas. Sprinkle with cheese top with the remaining tortillas. Spray nonstick skillet
Poultry - Chicken - Chicken Quesadilla With Corn Tomato Salad
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