Union Summer: Creamy & Cheesy Chicken Quesadillas


By Shelly Lurie

Quesadillas are quick, easy and delicious. The cheesy filling melts in your mouth while the browned tortilla provides a crunchy texture. It’s perfection.

And, there can be way more to a quesadilla than just cheese and tortillas! Check out our delectable spin on the classic quesadilla below. Trust us, your taste buds will thank you.

As always, our recipes are designed to be prepared with union-made ingredients and support unionized grocery stores.

Creamy & Cheesy Chicken Quesadilla

Ingredients (purchase from your local unionized grocery store):

1lb Tyson skinless, boneless chicken breast – cut into cubes
1 (10.75 ounce) can Campbell’s Condensed Cream of Chicken Soup
½ cup Tostitos, Old El Paso or Pace salsa
½ cup shredded Kraft Monterey Jack cheese
1 tsp Durkee chili powder
8 (8-inch) Mission flour tortillas


1.    Heat the oven to 425 °F .
2.    Cook the raw chicken a 10-inch nonstick skillet on the stove over medium-high heat until it’s well browned and cooked through. Next, stir in the soup, salsa, cheese, and chili powder and cook until the mixture is hot and bubbling.
3.    Place the tortillas onto baking sheets and spread 1/3 cup of the chicken mixture on half of each tortilla. Brush the edges of the tortillas with water and then fold them over the filling, pressing the edges to seal.
4.    Bake for 5 minutes or until the filling is hot.


Have a union-made cocktail, drink, or recipe idea? Email us at mikem@sendersgoup.com


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