Buy a box, donate a meal. Join the movement!
Recipes

Cheesy Chicken Quesadillas

kusinera

Also send to

Button-facebook Button-twitter

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

1.) Heat the oven to 425 degrees F.

2.) 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.

3.) 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.

4.) Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with additional salsa.

Yield: 8 servings
Prep Time: 0 hr 15 mins
Cook Time: 0 hr 5 mins
Ready In: 0 hr 5 mins
   
Category: Lunch & Snacks
Main Ingredient: Chicken
Cooking Method: Baking
Recipe Tags: Cheesy Chicken Quesadillas cheese chicken