Cheesy Chicken Quesadillas

By sheppell

Ingredients

• 1 lb. boneless chicken breast halves, cubed
• 1 can Campbell's Southwest Style Pepper Jack Soup
• 1/4 c. water
• 8 flour tortillas, warmed
• chunky salsa

Preparation

Step 1

Preheat oven to 425˚. 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 1/2'' of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.

Bake 5 minutes or until hot. Cut into wedges and serve with salsa.