Try our delicious Cheesy Chicken & Rice Quesadillas made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup. This appetizer is the perfect dish for any type of menu.
- Total time:
40 minutes
- Servings:
50
|
Ingredient |
Weight |
Measure |
|---|
|
vegetable cooking spray | |
0 as needed |
|
whole wheat flour tortilla , 8-inch, frozen, thawed, 1.5 oz ea | |
50 ea. |
|
cooked diced chicken , frozen, thawed |
50.0 oz. |
0 |
|
low sodium salsa | |
12.5 cup |
|
brown rice , cooked, hot | |
12.5 cup |
|
reduced fat Cheddar cheese , shredded |
12.5 oz. |
0 |
|
part skim mozzarella cheese , shredded |
12.5 oz. |
0 |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
50.0 oz. |
1 can |
|
canola oil | |
0.5 cup |
|
garlic powder | |
1 tbsp. |
|
low sodium salsa | |
12.5 cup |
|
chili powder | |
1 tbsp. |
1. Place ½ of the tortillas on sheet pans that have been sprayed with nonstick cooking spray.
2. Combine chicken, cooked rice, cheeses, Campbells® Healthy Request® Condensed Cream of Chicken Soup, and first measure of Pace® Chunky Salsa together in a mixing bowl or pan. Mix well to evenly distribute all ingredients.
3. To Assemble Tortillas:
- Use two level 6 oz spoodles to portion 1 ½ cups of the filling over each tortilla on the sheet pans.
- Use the back of the spoodle to evenly distribute the mixture over the surface of the tortilla to within ¼” of their edges and to evenly flatten the filling.
- Place one of the remaining prepared tortillas over each one of the topped tortillas on the sheet pans.
- Lightly brush the tops of each assembled quesadilla with the oil.
- Lightly sprinkle the garlic and chili powders over the oil.
4. Place pans in a 350°F oven until the cheese is melted and the quesadillas are lightly toasted (approximately 12 minutes).
CCP: Heat until internal temperature reaches a minimum of 165°F for 15 seconds.
5. Use a #16 scoop to portion ¼ cup of salsa into individual portion cups.
6. Use a pizza cutter to cut each quesadilla into 4 equally sized pieces. Serve immediately.
Portion size = 2 quesadilla pieces + 1 salsa dipping cup.
CCP: Hold at hot at 140°F until served.
Try our delicious Cheesy Chicken & Rice Quesadillas made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup. This appetizer is the perfect dish for any type of menu.
-
Total time:
40 minutes
-
Servings:
50
|
Ingredient |
Weight |
Measure |
|---|
|
vegetable cooking spray | |
0 as needed |
|
whole wheat flour tortilla , 8-inch, frozen, thawed, 1.5 oz ea | |
50 ea. |
|
cooked diced chicken , frozen, thawed |
50.0 oz. |
0 |
|
low sodium salsa | |
12.5 cup |
|
brown rice , cooked, hot | |
12.5 cup |
|
reduced fat Cheddar cheese , shredded |
12.5 oz. |
0 |
|
part skim mozzarella cheese , shredded |
12.5 oz. |
0 |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
50.0 oz. |
1 can |
280000004143|
canola oil | |
0.5 cup |
|
garlic powder | |
1 tbsp. |
|
low sodium salsa | |
12.5 cup |
|
chili powder | |
1 tbsp. |
1. Place ½ of the tortillas on sheet pans that have been sprayed with nonstick cooking spray.
2. Combine chicken, cooked rice, cheeses, Campbells® Healthy Request® Condensed Cream of Chicken Soup, and first measure of Pace® Chunky Salsa together in a mixing bowl or pan. Mix well to evenly distribute all ingredients.
3. To Assemble Tortillas:
- Use two level 6 oz spoodles to portion 1 ½ cups of the filling over each tortilla on the sheet pans.
- Use the back of the spoodle to evenly distribute the mixture over the surface of the tortilla to within ¼” of their edges and to evenly flatten the filling.
- Place one of the remaining prepared tortillas over each one of the topped tortillas on the sheet pans.
- Lightly brush the tops of each assembled quesadilla with the oil.
- Lightly sprinkle the garlic and chili powders over the oil.
4. Place pans in a 350°F oven until the cheese is melted and the quesadillas are lightly toasted (approximately 12 minutes).
CCP: Heat until internal temperature reaches a minimum of 165°F for 15 seconds.
5. Use a #16 scoop to portion ¼ cup of salsa into individual portion cups.
6. Use a pizza cutter to cut each quesadilla into 4 equally sized pieces. Serve immediately.
Portion size = 2 quesadilla pieces + 1 salsa dipping cup.
CCP: Hold at hot at 140°F until served.
