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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 425�F.
   
   
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.