Chicken and Cheese Quesadillas

This isn't your normal quesadilla that you can whip up in your quesadilla maker (one of my favorite Christmas presents).  This is a creamy, cheesy quesadilla thanks to the help of condensed cheddar cheese soup.  I'm pretty sure that this isn't "soup" and that Campbell's only makes it to stir into other dishes.

We were going to use the recipe on Campbell's site, but when I got to the part that said "serving suggestion: serve with chocolate chip cookies" I started to wonder if there was a healthier way we could make this dish.  We decided to keep the soup, but created our own recipe that seemed a bit healthier.

I found the easiest way to assemble these quesadillas was to spoon the mixture almost in the center of the tortilla.  I then brushed the edges with water and pulled them up and together, using my fingers to pinch the edges.  They won't stick together perfectly, but as long as you create somewhat of a seal the quesadillas should be fine.

The thing that I love about this recipe is how quickly it can be whipped up, making it that perfect weeknight meal.  Adding fresh vegetables and meat makes this a healthier meal, and the cheddar cheese "soup" makes for an incredibly cheesy and creamy quesadilla.  Serve it with a side of brown rice and a salad and you have a quick and easy weeknight meal!

Chicken and Cheese Quesadillas

Serves 4 – 5

Prep Time: 25 min

Cook Time: 20 min

Ingredients

-     1 lb boneless, skinless chicken breasts, cubed

-     1 (10.5 oz) can condensed cheddar cheese soup

-     2 tbsp milk

-     1 lg tomato

-     1 each of orange, red, and green pepper, diced

-     3 stalks green onions, diced
-   1 bag 10" tortillas

-      salsa and sour cream for dipping

Directions

Preheat the oven to 425F.

Cook the cubed chicken in a medium pan over medium heat until the chicken is lightly browned on all sides.  Stir in the soup and vegetables.  If the cheese mixture seems thick, add the milk as needed until it is creamy.  Allow to cook until bubbling and then remove from heat.

Lay the tortillas on a baking sheet and spread the chicken and cheese mixture onto half of the tortilla, leaving about ¼ in around the edges.  Brush the edges with water and fold one half over the other.  Press the edges together to create a seal.  Bake for 5 min.  Serve immediately with sour cream and salsa.
  

Posted by Ali B at 11:18 AM