Creamy Picante Chicken Quesadillas Recipe

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups chopped cooked chicken
1/2 cup shredded Cheddar cheese
1/4 cup Pace® Picante Sauce
8 flour tortillas  (8-inch), warmed

How to Make It

  • 1

    Set the oven to 425°F.

  • 2

    Stir the soup, chicken, cheese and picante sauce in a medium bowl.

  • 3

    Place the tortillas onto 2 baking sheets. Spread about 1/4 cup chicken mixture onto 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. Serve with additional picante sauce.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

311 338

totalfat

10.6g 13.4g

saturatedfat

3.5g 4.3g

cholesterol

42mg 44mg

sodium

926mg 974mg

totalcarbohydrate

33.9g 33.9g

dietaryfiber

2.6g 2.6g

protein

19g 19g

vitamina

10%DV 6%DV

vitaminc

0%DV 0%DV

calcium

20%DV 20%DV

iron

10%DV 10%DV

  • Easy Substitution: You can substitute 2 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.