Creamy Chicken Quesadillas
If you want an easy dinner, these Creamy Chicken Quesadillas are for you. Quesadillas are a great quick meal choice in general, but these are an especially excellent blend of quick, easy, and delicious. They're inexpensive too, so there's nothing stopping you from giving these amazing baked quesadillas a try. One of the best things about this recipe is how easy it is to customize. If you don't like it hot, just remove the optional jalapenos. If you want to spice things up even more, add your favorite hot sauce. If you want more complex flavors, add peppers or onions. Whatever you choose, it's hard to go wrong with a recipe this simple and wholesome.
Preparation Time15 min
Cooking Time10 min
Total TimeUnder 30 minutes
- 1 (10-1/2-ounce) Can Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
- 1 cup Shredded Cheddar cheese (about 4 ounces)
- 1 Jalapeño pepper, seeded and finely chopped (optional)
- 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 8 flour tortilla (8-inch), warmed
- 1/2 cup Pace® Chunky Salsa
- 1/2 cup Sour cream
Set the oven to 400°F. Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread 1/4 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.
Bake for 10 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream.
You can easily substitute 1 1/2 cups chopped cooked chicken for the Swanson® Chicken.
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