Nacho Cheesy Quesadillas
In the mood for a little Southwestern food? Then try these zesty chicken quesadillas that use prepared salsa and canned soup, so they're as easy to make as they are good.
Ingredients
1 pound skinless, boneless chicken breast halves, cut into cubes
1 can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup
0.25 cup water
8 flour tortilla (8-inch), warmed
1 cup Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup
0.25 cup water
8 flour tortilla (8-inch), warmed
1 cup Pace® Chunky Salsa
Instructions
Heat the oven to 425°F.
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 and water and cook until the mixture is hot and bubbling.
Place the tortillas onto 2 baking sheets. Spoon about 1/3 cup chicken mixture onto half of each tortilla. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with the salsa.
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 and water and cook until the mixture is hot and bubbling.
Place the tortillas onto 2 baking sheets. Spoon about 1/3 cup chicken mixture onto half of each tortilla. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with the salsa.
Nacho Cheesy Quesadillas
In the mood for a little Southwestern food? Then try these zesty chicken quesadillas that use prepared salsa and canned soup, so they're as easy to make as they are good.
Directions
Print
Heat the oven to 425°F.
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 and water and cook until the mixture is hot and bubbling.
Place the tortillas onto 2 baking sheets. Spoon about 1/3 cup chicken mixture onto half of each tortilla. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with the salsa.
Ingredients
1 pound skinless, boneless chicken breast halves, cut into cubes
1 can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup
0.25 cup water
8 flour tortilla (8-inch), warmed
1 cup Pace® Chunky Salsa
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