CHEESY CHICKEN & RICE QUESADILLAS

Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Healthy Request® condensed Cream of Chicken Soup offers the rich traditional flavor of cream of chicken soup with a more nutritious profile. 

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Tip

Thaw tortillas and chicken in the refrigerator in advance of preparation.

If rice is prepared on the day of service, hold it hot at 140°F until quesadillas are assembled. If prepared in advance of the day of service, cool the rice in the refrigerator to 70°F within2 hours, and continue to cool to 40°F within an additional2 hours. Cooled rice can be used when assembling quesadillas.

1 lb + 12 oz long grain, parboiled brown rice will yield 3 qt + ½ cup cooked rice. 3 lb + 8 oz long grain, parboiled brown rice will yield 6 qt + 1 cup cooked rice.

1 lb + 9 oz long grain, regular brown rice will yield 3 qt + ½ cup cooked rice. 3 lb + 2 oz long grain, regular brown rice will yield 6 qt + 1 cup cooked rice.

Batch cook for best quality.

Nutrition Facts
Serving Size
1 SERVING (2 PIECES [1/2 quesadilla], 1 SALSA DIP
Amount Per Serving
Calories 311
% Daily Value
Total Fat 10g
15%
Saturated Fat 3g
15%
Cholesterol 30mg
10%
Sodium 658mg
27%
Total Carbohydrate 39.9g
13%
Dietary Fiber 4.9g
20%
Protein 16.3g
33%
Vitamin A 13%
Vitamin C 5%
Calcium 21%
Iron 11%
Child Nutritional Content
  • mma: 2.5oz
  • grain: 2.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.5c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size

1 SERVING (2 PIECES [1/2 quesadilla], 1 SALSA DIP

Yields

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.  

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (2 PIECES [1/2 quesadilla], 1 SALSA DIP
Amount Per Serving
Calories 311
% Daily Value
Total Fat 10g
15%
Saturated Fat 3g
15%
Cholesterol 30mg
10%
Sodium 658mg
27%
Total Carbohydrate 39.9g
13%
Dietary Fiber 4.9g
20%
Protein 16.3g
33%
Vitamin A 13%
Vitamin C 5%
Calcium 21%
Iron 11%
Child Nutritional Content
  • mma: 2.5oz
  • grain: 2.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.5c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable cooking spray
whole wheat flour tortilla, 8-inch, frozen, thawed, 1.5 oz ea 50  ea.
1. Place ½ of the tortillas on sheet pans that have been sprayed with nonstick cooking spray.
Weight Measure
cooked diced chicken, frozen, thawed 50 oz.
low sodium salsa 12 1/2  cups
brown rice, cooked, hot 12 1/2  cups
reduced fat Cheddar cheese, shredded 13 oz.
part skim mozzarella cheese, shredded 13 oz.
Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

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Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea 50 oz. cans
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.
Weight Measure
canola oil 0 1/2  cups
garlic powder tbsp.
chili powder tbsp.
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.
Weight Measure
low sodium salsa 12 1/2  cups
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.
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