Real Recipes From Real Home Cooks ®
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
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1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
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1 can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
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1/2 cup Pace® Picante Sauce - Medium
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1/2 cup shredded Monterey Jack cheese
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1 teaspoon chili powder
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8 (8-inch) flour tortilla, warmed
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view nutrition info
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How to Make It
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Step 1
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Heat the oven to 425ºF.
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Step 2
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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.
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Step 3
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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.
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Step 4
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Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges.
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Recipe Tips
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Serving Suggestion: Serve with Pace® Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.
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Tags:
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easy
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dinner
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chicken
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kid friendly
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budget
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family
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april
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august
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back to school
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big game party
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to favorites
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