Cheesy Chicken Quesadillas
You can never have too many hor d'oeuvre recipes, so give Cheesy Chicken Quesadillas a try. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 10g of fat, and a total of 287 calories. This recipe is typical of Mexican cuisine. A mixture of & chunky salsa, campbell's® condensed cream of chicken soup, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 20 minutes. Cheesy Chicken Quesadillas, Cheesy Chicken Quesadillas, and Cheesy Chicken Quesadillas are very similar to this recipe.
Instructions
Heat the oven to 425 degrees F.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until it's well browned and cooked through, stirring often. Stir in the soup, salsa, cheese and chili powder and cook until the mixture is hot and bubbling.
Place the tortillas onto 2 baking sheets.
Spread about 1/3 cup chicken mixture on half of each tortilla to within 1/2-inch of the edge.
Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
Bake for 5 minutes or until the filling is hot.
Cut the quesadillas into wedges and serve with additional salsa.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Quesadillan on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Calera de Villiers Vineyard Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 120 dollars.
Calera de Villiers Vineyard Pinot Noir