Cheesy Chicken Quesadillas

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Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.

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  • Average
  • Average budget

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

Preparation

Step 1

Heat the oven to 425 degrees F.

Step 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.

Step 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.

Step 4

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

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Serve with Sour Cream, Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.

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