We’re starting to see a lot more sunny days now that April has rolled around, which means we all want to spend more time outside and less time in the kitchen. I find myself gravitating towards recipes that I can make quickly without even turning on the oven.
These Cheesy Chicken Quesadillas from Cook with Campbell’s are just what I needed. They’re not a lot of work, and if you use leftover chicken or buy a pre-cooked rotisserie chicken (like I did), you don’t need to turn on your oven at all. It’s the perfect easy meal for warm days!
I really love quesadillas, so I was excited to try these ones. I loved how creamy and cheesy they were. The rest of the family was also impressed, even Cole, who generally hates quesadillas. I coaxed him, saying these ones weren’t like other quesadillas that I’ve made, these were new. He eventually gave in and tried one, and it turned out he liked it!
Tony was wowed by this dinner. He usually doesn’t get in on the photos, but he did this time because he liked them so much and felt like sharing it with the world. We spread guacamole on top of them for even more flavor and creaminess.
For more Simple to Make, Easy to Love recipes, visit Cook with Campbell’s. They have a handy Meal-Mail newsletter, so you can get yummy recipes sent right to your inbox each month.
This is my last post as a blog ambassador for Campbell’s, and I’m sad to see it end because I had such a fun time trying out all the amazing recipes from their website. I think pretty much every one of Campbell’s meals that I made has been a big hit with my family.
Recipe by Campbell’s
Ingredients
- 1 tbsp (15 mL) canola oil
- 1/2 red onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 tsp (5 mL) chili powder
- 1 can (284 mL) CAMPBELL’S® Condensed Cheddar Cheese Soup
- 3/4 cup (185 mL) Pace® salsa, plus additional for serving
- 3 cups (750 mL) shredded cooked chicken
- 1/4 cup (60 mL) chopped green onion
- 4 large flour tortillas
- 1/4 cup (60 mL) sour cream
Instructions
- Heat oil in a large, nonstick skillet set over medium heat. Add onion, red pepper, green pepper and chili powder. Cook for 5 minutes or until softened. Reduce to medium-low heat. Stir in soup and salsa.
- Cook, stirring often, for 5 minutes or until peppers are tender-crisp. Stir in chicken. Cook for 2 to 3 minutes or until heated through; cool for 10 minutes. Stir in green onion.
- Spread a quarter of the chicken filling over half of a tortilla; fold tortilla over to enclose filling. Repeat with remaining chicken filling and tortillas.
- Set a clean skillet over medium heat; coat with nonstick cooking spray. Toast quesadilla, in batches, for 3 minutes per side or until golden brown. Cut each quesadilla into wedges. Serve with additional salsa and sour cream.
Notes
1. Add a few dashes of hot sauce with the soup and salsa for a quesadilla with some bite!
2. Use leftover chicken or rotisserie chicken for a speedy weeknight dish.
https://foodwhine.com/2015/04/cheesy-chicken-quesadillas.html
Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
