Quick & Easy Chicken Quesadillas
Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup Pace® Picante Sauce
0.5 cup shredded Monterey Jack cheese
1 teaspoon chili powder
8 (8-inch) flour tortilla, warmed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup Pace® Picante Sauce
0.5 cup shredded Monterey Jack cheese
1 teaspoon chili powder
8 (8-inch) flour tortilla, warmed
Instructions
Heat the oven to 425ºF.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup, picante sauce, 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.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup, picante sauce, 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.
Quick & Easy Chicken Quesadillas
Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.
Directions
Print
Heat the oven to 425ºF.Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup, picante sauce, 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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into cubes1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup Pace® Picante Sauce0.5 cup shredded Monterey Jack cheese1 teaspoon chili powder8 (8-inch) flour tortilla, warmed
Creamy Chicken and Vegetables
Sautéed chicken breasts and a medley of v...
Sweet & Tangy Grilled Chicken Salad...
You just have to try this deliciously diff...
Moroccan Chicken Thighs
Our recipe for Moroccan Chicken Thighs off...
Monterey Jack Chicken Quesadillas
Quesadillas are so quick and easy to prepa...