Campbell's® Cheesy Chicken Quesadillas
  • 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
  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.