Quick & Easy Chicken Quesadillas

Campbell's Quick & Easy Chicken Quesadillas Recipe

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

At a glance

Prep

15 min.

Total

35 min.

Serves

8

Cook: 15 min.

Bake: 5 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup Pace® Picante Sauce
1/2 cup shredded Monterey Jack cheese
1 teaspoon chili powder
8 (8-inch) flour tortillas, warmed

How to Make It

  • 1

    Heat the oven to 425ºF.

  • 2

    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.

  • 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.

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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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RID#26196

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