Prep time
10 MIN
Total time
35 MIN
These cheesy chicken fajita quesadillas are loaded with shredded chicken, crunchy sliced bell peppers, salsa and Campbell's® Cheddar Cheese Soup.



  1. 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.
  2. 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.
  3. Spread one quarter of the chicken filling over half of a tortilla; fold tortilla over to enclose filling. Repeat with remaining filling and tortillas.
  4. 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.

Recipe Tips

  • 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

Did you make this?
Tell us what you think.

Follow Us


Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox