Quick And Easy Chicken Quesadillas Campbell S Kitchen Campbell S Kitchen

Ingredients

4 skinless, boneless chicken breast halves

1 can Campbell’s® Condensed Cream of Chicken Soup

1/2 c. Pace® Chunky Salsa

1/2 c. shredded Monterey Jack cheese

1 tsp. chili powder

8 flour tortillas

Preparation

Step 1Heat the oven to 425ºF.Step 2Cook 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.Step 3Place 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.Step 4Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with additional salsa.Step 5Serving Suggestion: Serve with additional Pace® Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.