CHEESY CHICKEN QUESADILLA SOUP RECIPES

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CHEESY CHICKEN QUESADILLAS RECIPE - FOOD.COM



Cheesy Chicken Quesadillas Recipe - Food.com image

This recipe came from a can of Campbell's Pepper Jack Soup. It is a little too spicy for my very young children so I usually just make them one or two quesadillas with just the cooked chicken and cheese.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breast, cubed
1 -2 minced garlic clove
1 (10 3/4 ounce) can Campbell southwest-style pepper jack soup
1/4 cup water
8 (8 inch) flour tortillas
1 1/2 cups shredded cheddar cheese or 1 1/2 cups monterey jack cheese

Steps:

  • Preheat oven to 425 degrees.
  • Cook chicken in a non-stick skillet until almost done, then add the garlic.
  • Add the soup and water and cook until heated through.
  • Spoon about 1/3 cup of the chicken mixture on half of each tortilla. Sprinkle a couple of tablespoons of cheese on top. Then moisten the edge and fold over. Press to seal the edge.
  • Place on baking sheets and cook for about five minutes. When you get them out of the oven, let them sit for a minute or two then cut into wedges.

Nutrition Facts : Calories 650.7, FatContent 25.7, SaturatedFatContent 11.7, CholesterolContent 117.1, SodiumContent 1107.7, CarbohydrateContent 58.3, FiberContent 3.5, SugarContent 2.4, ProteinContent 44

HEARTY CHICKEN QUESADILLA SOUP - RECIPES | PAMPERED CHEF ...



Hearty Chicken Quesadilla Soup - Recipes | Pampered Chef ... image

This delicious soup is perfect for chilly evenings.

Provided by PAMPEREDCHEF.COM

Yield 8 servings of 1 1/4 cups/300 mL

Number Of Ingredients 11

5 (6-in./15 cm) corn tortillas
1 jalapeño pepper
2 cans (14.5 oz each)or 796 mL) fire-roasted diced tomatoes, undrained
3 cups (750 mL) unsalted chicken stock
3 cups (750 mL) diced cooked chicken
1 bag (12 oz or 340 g) frozen Southwestern corn blend, thawed (see Cook’s Tips)
2 tbsp (30 mL) ground cumin
4 garlic cloves
1 tsp (5 mL) black pepper
1 cup (250 mL) fresh cilantro leaves
3 oz (90g) Monterey Jack cheese (3/4 cup/175 mL grated)

Steps:

  • Stack tortillas and cut into quarters with Santoku Knife; set 12 quarters aside. Tear remaining 8 quarters into pieces. Remove stem from jalapeño and cut in half lengthwise. Using Core & More, carefully remove seeds and veins. Cut into chunks. Finely chop jalapeño and torn tortillas with Food Chopper.  Place chopped tortillas and jalapeño, tomatoes, chicken stock, chicken, corn blend, cumin, garlic pressed with Garlic Press and black pepper in Rockcrok® (4-qt./3.8-L) Dutch Oven. Stir with Small Mix ‘N Scraper®. Cover; bring to a boil over HIGH heat. Reduce heat and simmer 15-17 minutes. Meanwhile, preheat broiler. In (2-cup/500-mL) Prep Bowl, snip cilantro with Professional Shears. Using Microplane® Adjustable Coarse Grater, grate cheese.  Using Silicone Oven Mitts, remove soup from heat. Stir in cilantro. Carefully arrange remaining tortilla quarters in a circular pattern over hot soup, slightly overlapping, with points toward the center. (You may see some small gaps.) Sprinkle evenly with cheese.  Place Dutch Oven 2-4 in. (5-10 cm) from heating element. Broil 2-3 minutes or until cheese is light golden brown.  

More about "cheesy chicken quesadilla soup recipes"

CHEESY CHICKEN QUESADILLAS RECIPE - FOOD.COM
This recipe came from a can of Campbell's Pepper Jack Soup. It is a little too spicy for my very young children so I usually just make them one or two quesadillas with just the cooked chicken and cheese.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 650.7 per serving
  • Place on baking sheets and cook for about five minutes. When you get them out of the oven, let them sit for a minute or two then cut into wedges.
See details


HEARTY CHICKEN QUESADILLA SOUP - RECIPES | PAMPERED CHEF ...
This delicious soup is perfect for chilly evenings.
From pamperedchef.com
Reviews 5.0
  • Stack tortillas and cut into quarters with Santoku Knife; set 12 quarters aside. Tear remaining 8 quarters into pieces. Remove stem from jalapeño and cut in half lengthwise. Using Core & More, carefully remove seeds and veins. Cut into chunks. Finely chop jalapeño and torn tortillas with Food Chopper.  Place chopped tortillas and jalapeño, tomatoes, chicken stock, chicken, corn blend, cumin, garlic pressed with Garlic Press and black pepper in Rockcrok® (4-qt./3.8-L) Dutch Oven. Stir with Small Mix ‘N Scraper®. Cover; bring to a boil over HIGH heat. Reduce heat and simmer 15-17 minutes. Meanwhile, preheat broiler. In (2-cup/500-mL) Prep Bowl, snip cilantro with Professional Shears. Using Microplane® Adjustable Coarse Grater, grate cheese.  Using Silicone Oven Mitts, remove soup from heat. Stir in cilantro. Carefully arrange remaining tortilla quarters in a circular pattern over hot soup, slightly overlapping, with points toward the center. (You may see some small gaps.) Sprinkle evenly with cheese.  Place Dutch Oven 2-4 in. (5-10 cm) from heating element. Broil 2-3 minutes or until cheese is light golden brown.  
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Jun 23, 2021 · Set the oven to 400°F. Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl. Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water.
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May 19, 2019 · Instructions. In a large crock pot, place diced green pepper, onion, minced garlic, chicken breasts, undrained tomatoes, enchilada sauce, black beans that are rinsed and drained, corn, and chicken broth. Then on top add the cumin, paprika, salt, pepper, and chili powder. Mix together and place the lid on top.
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CHEESY CHICKEN QUESADILLA - MY FOOD AND FAMILY RECIPES
Heat large heavy skillet sprayed with cooking spray on medium heat. Add quesadillas, 2 at a time; cook 4 to 5 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
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Jun 23, 2021 · Set the oven to 400°F. Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl. Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water.
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