TECO Peoples Gas Cooking

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CHICKEN QUESADILLA DIP

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CHICKEN QUESADILLA DIP

This chicken quesadilla dip is a meal by itself. This recipe is suitable anytime you need a quick one-dish deliciousness to prepare for game day or an upcoming get-together. You will never look at mushroom soup the same. Did you know cooking with natural gas uses less energy for higher efficiency?

15

Minutes Prep Time

34

Minutes Cook Time

4

Servings

INGREDIENTS

1 LB. Chicken Breasts cut into chunks

⅓ C. Water

⅛ TSP Garlic Powder

¼ TSP Chili Powder

1 small onion diced

1 can cream of mushroom soup

1 cup of salsa

1 cup shredded Mexican cheese mix

Tortilla chips

INSTRUCTIONS

  1. Prepare skillet with nonstick cooking spray or olive oil. Brown chicken on medium-high heat until no longer pink.

  2. Preheat oven to 350 degrees.

  3. Add the garlic powder, chili powder, onion, and water. Cover and Simmer for 10 minutes

  4. Add Cream of Mushroom Soup and Salsa. Cook over medium heat for 4 minutes until blended and bubbly.

  5. Build a layer of tortilla chips at bottom of a baking dish

  6. Pour ⅓ of mix into the dish, add a layer of tortilla chips, and then add ⅓ cup of shredded cheese. Continue process until approximately three layers.

  7. Cover with foil and bake for 20 minutes. Serve with tortilla chips.

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