Campbell's® Cheesy Chicken Quesadillas
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
  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.