Cheesy Chicken Quesadillas
(from erkeller’s recipe box)
Calories: 291
Total Fat: 9.5g
Cholesterol: 42mg
Sodium: 686mg
Total Carbs: 31.5g
Dietary Fiber: 2.8g
Protein: 18.7g
Source: Campell's Soup
Prep time: 15 minutes
Cook time: 5 minutes
Serves 8 people
Categories: Chicken, Dinner, Not tried
Ingredients
- 1 pound skinless, boneless chicken breast, cut into cubes
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
- 1/2 cup Pace® Thick & Chunky Salsa
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 8 flour tortillas (8-inch), warmed
Directions
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Heat the oven to 425 degrees F.
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Cook the chicken in a 10-inch nonstick skillet over medium-high heat until it’s well browned and cooked through, stirring often. Stir in the soup, salsa, cheese and chili powder and cook until the mixture is hot and bubbling.
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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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Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with additional salsa.