Nacho Cheesy Quesadillas

Nacho Cheesy Quesadillas

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"In the mood for a little Southwestern food?  Then try these zesty chicken quesadillas that use prepared salsa and canned soup, so they're as easy to make as they are good."
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25 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 531 mg
  • 21%

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.

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  • 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 well browned and cooked through, stirring often. Stir in the soup and water and cook until the mixture is hot and bubbling.
  3. Place the tortillas onto 2 baking sheets. Spoon about 1/3 cup chicken mixture onto half of each tortilla. 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 the salsa.



Chicken would have been better shredded rather than cubed. Cheese was just ok.

It was good! the whole family loved it! I did mix my chicken with McCormick fajita seasoning first,then added soup and Monteray jack cheese on top of filling. Hit the spot!