Quick & Easy Chicken Quesadillas

Make it Mexican tonight with these cheesy, delicious quesadillas! Zesty
salsa and a hint of chili powder give this recipe depth and dimension.

Quick & Easy Chicken Quesadillas
from Campbell's Kitchen

Prep Time: 15 min.
Bake Time: 5 min.

4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular *or* 98% Fat Free)
1/2 cup Pace® Chunky Salsa
1/2 cup shredded Monterey Jack cheese
1 teaspoon chili powder
8 flour tortillas (8-inch), warmed

1. Heat the oven to 425ºF.

2. Cook the chicken in a 10-inch nonstick skillet over medium-high heat
until well browned and cooked through, stirring often. Stir in the soup,
salsa, cheese and chili powder and cook until the mixture is hot and
bubbling.

3. Place the tortillas onto *2* baking sheets. Spread *about 1/3 cup*
chicken mixture on *half* of *each* tortilla to within 1/2 inch of the
edge. Brush the edges of the tortillas with water. Fold the tortillas
over the filling and press the edges to seal.

4. Bake for 5 minutes or until the filling is hot. Cut the quesadillas
into wedges and serve with additional salsa.

/Serving Suggestion:/ Serve with additional Pace® Salsa and
Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.
Makes: 8 servings.

Kitchen Clip
                              These quesadillas are as good with pork as they are with
chicken breast. Simply use cubed pork loin or tenderloin in place of the
chicken.
Received on Tue Aug 31 23:37:21 2010