CHEESY CHICKEN & RICE QUESADILLAS
Nutrition Facts
Serving Size
1 SERVING (2 Pieces [1/2 Quesadilla], 1 Salsa Dipp
Amount Per Serving
Calories 312
% Daily Value
Total Fat 10g
15%
Saturated Fat 3g
15%
Cholesterol 31mg
10%
Sodium 659mg
27%
Total Carbohydrate 39.9g
13%
Dietary Fiber 4.9g
20%
Protein 16.3g
33%
Vitamin A 5%
Vitamin C 3%
Calcium 16%
Iron 11%

cheesy chicken & rice quesadillas

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 50.000 oz. 0
low sodium salsa 12.5 cup
brown rice , cooked, hot 12.5 cup
reduced fat Cheddar cheese , shredded 12.500 oz. 0
part skim mozzarella cheese , shredded 12.500 oz. 0
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 50.000 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 50.000 oz. 0
low sodium salsa 12.5 cup
brown rice , cooked, hot 12.5 cup
reduced fat Cheddar cheese , shredded 12.500 oz. 0
part skim mozzarella cheese , shredded 12.500 oz. 0
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 50.000 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.

Made with:

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