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Campbell's® Cheesy Chicken Quesadillas

Source of Recipe


Campbells Soup label






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
  






Instructions



1. PREHEAT oven to 425ºF.
   
   
2. COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through.
   
   
3. 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.
   
   
4. BAKE 5 min. or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.
   
   






Final Comments


You can add cheddar or colby cheese to the top of these before you bake them.