CAMPBELL'S® CHEESY CHICKEN QUESADILLAS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

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

Directions

  • 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.

Notes

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