Monday, March 3, 2008
Cheesy Chicken Quesadillas
1 lb. boneless chicken breast halves, cubed
1 can Campbell’s Southwest Style Pepper Jack soup
¼ cup water
8 flour tortillas (8”), warmed
Preheat oven to 425 F. 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 ½” 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.
Note: This recipe is on the can of Campbell's Southwest Style Pepper Jack soup.