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
Salsa

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.