Total Time
20mins
Prep 5 mins
Cook 15 mins

These are a nice variation on the normal quesadilla. The cheese soup makes these really creamy and tasty. Baking them makes them crispy.

Ingredients Nutrition

Directions

  1. Preheat oven to 425*F.
  2. 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.
  3. 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.
  4. Bake 5 minutes or until hot.

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