Cheesy Chicken Quesadillas

Can a delectable dinner really be this easy to make? Enjoy this
instant favorite and collect the compliments!

TASTY TUESDAY PRESENTS:

Cheesy Chicken Quesadillas
from Campbell's Kitchen

Prep/Cook Time: 20 min.

1 lb. skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 oz.) Campbell's(R) Southwest Style Pepper Jack Soup
1/4 cup water
8 flour tortillas (8"), warmed
Pace(R) 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.
Serve with Pace(R) Salsa and Mexican-style rice with beans. For
dessert serve chocolate frozen yogurt.

Kitchen Clip:
To save prep time, substitute two 5-ounce cans of Swanson(R) Chunk
Chicken, drained and flaked, for the chicken breasts. Simply stir
soup, water and chicken together to heat through and continue with
recipe.
Received on Mon Sep 20 19:57:07 2004