1 tbsp (15 mL) canola oil
1/2 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 tsp (5 mL) chili powder
1 can (284 mL) CAMPBELL’S® Condensed Cheddar Cheese Soup
1/2 cup (125 mL) PACE® Chunky Mild Salsa, plus additional for serving
2 cups (500 mL) shredded cooked chicken
1/4 cup (60 mL) sliced green onion
4 large flour tortillas
1/4 cup (60 mL) sour cream, for serving
In a large non-stick skillet, heat oil over medium-high. Add onion, red pepper, and chili powder. Cook for 4-5 minutes or until starting to brown. Reduce heat to medium-low. Stir in soup and salsa.
Cook, stirring often, for 3-5 minutes or until peppers are tender-crisp. Stir in chicken; cook 2-3 minutes or until heated through. Remove from heat, stir in green onions and cool for 5-10 minutes.
Spread one quarter of the chicken filling over half of a tortilla; fold tortilla over to enclose filling. Repeat with remaining filling and tortillas.
Set a clean non-stick pan over medium heat; coat in non-stick cooking spray. Toast quesadillas, in batches, for 2-3 minutes per side, or until golden brown. Carefully remove from pan and rest 1-2 minutes; cut each quesadilla into wedges. Serve immediately with additional salsa and sour cream.