Chicken Quesadillas

"These are a nice variation on the normal quesadilla. The cheese soup makes these really creamy and tasty. Baking them makes them crispy."
 
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Ready In:
20mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • Preheat oven to 425*F.
  • In medium skillet over medium-high heat, cook chicken in five minutes with a little bit of water, until no longer pink and water and juices mostly evaporate, stirring often. Add soup and salsa. Heat through, stirring occasionally.
  • Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortilla with water. Fold over and seal edges together.
  • Bake 5 minutes or until hot.

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RECIPE SUBMITTED BY

I live in Utah and work as a secretary for the local university. I got married in Dec. of 2004, and cooking has become my greatest hobby. I love to try new things and I'm trying to broaden my husband's culinary tastes (before we got married, the only spices he was aware of were salt and pepper, if you count them as spices). I like all of my cookbooks, though Tai food is probably my favorite. I don't want anymore cookbooks, though, b/c cookbooks are supposed to be used, and I've got enough to fill a menu in one month without repeating any cookbooks...I go straight through them, trying every recipe and marking it with a code to know when, if, and how I should make it again.
 
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