Cheesy Chicken Quesadillas

81 Reviews

Prep: 15 min
Cook: 5 min
Ready In: 20 min

“Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.” - by Campbell's Kitchen

Ingredients

1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
1/2 cup Pace® Thick & Chunky Salsa
1/2 cup shredded Monterey Jack cheese
1 teaspoon chili powder
8 flour tortillas (8-inch), warmed

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
291 cal
15%

Fat
9.5 g
15%

Carbs
31.5 g
10%

Based on a 2,000 calorie diet

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Reviews (81)

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sk8rguy

Dec. 12, 2008

"I was a little skeptical about this because i am a big fan of Quesadillas but i figured i would try it. i loved it. This seems like it could also be a great dip sauce. ..." See more"

~Natasha~

Dec. 2, 2008

"I'd use a little less cream of chicken next time. I also used shredded chicken and mozza and cheddar cheese instead. tasted great!..." See more"

Cheri

Dec. 2, 2008

"These were awesome! I added 3 green onions to the mix just because to me Quesadillas are not the same without green onions. Very quick recipe and delicious served with salsa and sour cream...." See more"

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