Cheese Soup Quesadilla

Cheese Soup Quesadilla


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Use fiesta cheese soup to create creamy chicken quesadillas on a weeknight evening! Bake the quesadillas and top with melted cheese and crispy corn tortilla chips.

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Time needed

15 min preparation + 5 min cooking

Serving Size / Yield

8 servings


  • 1 lb. skinless, boneless chicken breast halves, cut into cubes
  • 1 can Fiesta Nacho Cheese Soup
  • 1/4 C. water
  • 8 flour tortillas
  • 1/2 C. Mexican cheese blend
  • 1 C. Chunky Salsa
  • whole corn tortillas chips, for topping
  • salt and pepper, to taste

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Preheat the oven to 425 degrees. Cook the chicken in a skillet over medium until browned. Add the soup and water and cook until bubbling. Put the tortillas on baking sheets and spoon 1/3 cup of the chicken mixture on each half of each tortilla. Fold the tortillas over and press the edges to seal. Top the tortillas with cheese and bake for 5 minutes. Garnish with tortilla chips, salsa, and season with salt and pepper.

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