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    Cheesy Chicken Quesadillas


    Source of Recipe


    Campbell's

    List of Ingredients




    1 lb. skinless, boneless chicken breasts, cut into cubes
    1 can (10 3/4 oz.) Campbell's® Southwest Style Pepper
    Jack Soup
    1/4 cup water
    8 flour tortillas (8"), warmed
    Pace® Chunky Salsa

    Recipe



    PREHEAT oven to 425ºF.

    COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through.

    SPOON about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.

    BAKE 5 min. or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.



    Tips


    Serve with Pace® Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.

 

 

 

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