Cheesy Chicken Quesadillas

Cheesy Chicken Quesadillas

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"Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve."
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20 m servings 291 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 425 degrees F.
  2. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until it's well browned and cooked through, stirring often. Stir in the soup, salsa, cheese and chili powder and cook until the mixture is hot and bubbling.
  3. Place the tortillas onto 2 baking sheets. Spread about 1/3 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.
  4. Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with additional salsa.


  • Tip: Serve with Pace(R) Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.


  1. 142 Ratings

Most helpful positive review

I was a little skeptical about this because i am a big fan of Quesadillas but i figured i would try it. i loved it. This seems like it could also be a great dip sauce.

Most helpful critical review

These were just okay. I think that next time I will use about half a can of the soup. It seemed less cheesier that I was expecting.

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Least positive

I was a little skeptical about this because i am a big fan of Quesadillas but i figured i would try it. i loved it. This seems like it could also be a great dip sauce.

I'd use a little less cream of chicken next time. I also used shredded chicken and mozza and cheddar cheese instead. tasted great!

These were awesome! I added 3 green onions to the mix just because to me Quesadillas are not the same without green onions. Very quick recipe and delicious served with salsa and sour cream.

Thanks to the other reviewers who suggested reducing the soup...I only used 1/2 and it came out great! I may add more cheese on my next batch. But, overall I was satisfied with the recipe.

These were pretty good. I used leftover bbq chicken that i pulled off the bone and I added corn, just to use up some leftovers. I used a mexican 4 cheese blend also. I couldn't get my tortilla...

Yumm!! Big favorite of ours! We substitute Campbells' Southwest Pepper Jack Soup. This recipe is a keeper:)

This was very tasty. I had run out of cream of chicken soup so I substituted chedder cheese soup and sprinkled a bit of jack cheese on top and some chopped green onion. The family loved it!!!!

I followed the recipe exactly, except for one thing- I used nacho cheese soup instead of cream of chicken. My husband said it was the best one he has ever tasted! It is definitely going to be a ...

My family loves this recipe. I only use 1/2 can of soup and cook the quesadillas on the George Foreman. I just spray the outside of the tortilla with a little veg oil pan spray and cook them i...