Quesadillas are so quick and easy to prepare, and this recipe is no exception. Using canned chicken, shredded cheese and prepared salsa ensure great taste and convenience.
cost per recipe: $4.00
The price is determined by the national average.
can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
cup shredded Monterey Jack cheese
tablespoons chopped green chiles
teaspoon chili powder
(8-inch) flour tortilla, warmed
cup Pace® Chunky Salsa
cup sour cream (optional)
Heat the oven to 400°F. Stir the chicken, 1/4 cup cheese, chiles and chili powder in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken mixture onto 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 5 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream, if desired.
(4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
Pace® Chunky Salsa
February 16, 2013
The photo is a bit deceiving. My tortilla did not get brown like you see in the picture. Does anyone have a recommendation for what I could spread on top to make it golden brown? I actually transferred mine to a pan and browned it for a few seconds on each side.
January 18, 2013
The first time I try any recipe, I always follow it completely! This was very tasty just the way it is written! However, next time I make it, I will increase the chili powder and possibly try some jalapeño jack cheese.
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