Creamy Chicken Quesadillas
Easter came and went and we are back into the routine of having a new baby, school days and daily activities. Working from home has it’s benefits when it comes to having the time to cook healthy meals for my family but spending a lot of time in my vehicle to transport kids back and forth does not always allow for lengthy recipes. Campbell’s generously sent me some of their new stocks to try out however it arrived a little to late to incorporate them into my Easter recipes, instead I created this quick and easy version of Chicken Quesadillas.
During weekdays I like to have a few kid-friendly recipes to fall back on. After trying CAMPBELL’S Stock First™ Cream stock, I have put together a list of recipes I will be cooking for my family in the coming weeks with this stock as a replacement ingredient.
- 1 tbsp olive oil
- 2 chicken breasts, diced
- 1 small onion, chopped
- 1 cup cubed sweet potato
- 1 red pepper, diced
- 1 avacado, diced
- 1 clove garlic
- ½ tsp oregano
- ½ tsp thyme
- ¼ tsp salt
- ⅛ tsp pepper
- ½ carton of CAMPBELL'S Stock First™ Cream stock
- Small tortilla shells 4-6
- Shredded lettuce
- Shredded Cheddar Cheese
- Salsa
- Sour Cream
- In a frying pan brown cubed chicken in olive oil, add onions and sweet potato and continue to cook on medium heat 10 minutes.
- Add remainder of ingredients and allow to simmer for another 10 minutes.
- Serve on tortilla shells, topped with cheese, sour cream and salsa.
