Cheesy Chicken Quesadillas
- In a large non-stick skillet, heat oil over medium-high. Add onion, red pepper, and chili powder. Cook for 4-5 minutes or until starting to brown. Reduce heat to medium-low. Stir in soup and salsa.
- Cook, stirring often, for 3-5 minutes or until peppers are tender-crisp. Stir in chicken; cook 2-3 minutes or until heated through. Remove from heat, stir in green onions and cool for 5-10 minutes.
- Spread one quarter of the chicken filling over half of a tortilla; fold tortilla over to enclose filling. Repeat with remaining filling and tortillas.
- Set a clean non-stick pan over medium heat; coat in non-stick cooking spray. Toast quesadillas, in batches, for 2-3 minutes per side, or until golden brown. Carefully remove from pan and rest 1-2 minutes; cut each quesadilla into wedges. Serve immediately with additional salsa and sour cream.
- For quesadillas with some bite, add a few dashes of hot sauce or cayenne pepper with the soup and salsa.
- Use leftover chicken or rotisserie chicken for a speedy weeknight recipe or dish.
- Feel free to experiment with cheese. We recommend monterey jack cheese!
Recipe Made With
PACE® Chunky Mild Salsa
CAMPBELL’S® Condensed Cheddar Cheese Soup
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