Cheesy Chicken Quesadillas

You'll get many requests for this instant-favorite after you serve it
for supper tonight.

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 shave prep time, use leftover rotisserie chicken and skip first step.
Received on Mon Sep 19 14:52:31 2005