Chicken Quesadillas

Who knew simple could taste so good? By the time it takes the oven to
heat up, you can have these easy-to-make quesadillas assembled. After
five short minutes in the oven, they'll be ready for plenty of salsa,
sour cream - and you!

Chicken Quesadillas*
*
from Campbell's Kitchen

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

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular *or* 98% Fat Free)
1 cup shredded Cheddar cheese (about 4 ounces)
1 jalapeño pepper, seeded and finely chopped (optional)
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in
Water, drained
10 flour tortillas (8-inch), warmed
Pace® Chunky Salsa
Sour cream

1. Heat the oven to 400°F.

2. Stir the soup, *1/2 cup* cheese, jalapeño pepper, if desired, and
chicken in a medium bowl.

3. Place the tortillas onto *2* baking sheets. Spread *1/4 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 to seal.

4. Bake for 5 minutes or until the filling is hot. Sprinkle with the
remaining cheese. Serve with the salsa and sour cream.
Makes: 5 servings.

        Kitchen Clip
                              Serve these quesadillas with a salad of romaine lettuce, sliced
avocado, orange segments and canned black beans tossed with lime
vinaigrette.
Received on Tue Sep 14 19:33:15 2010