Cooking Directions

• Heat the oven to 425°F.
• Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often.  Stir in the soup and water and cook until the mixture is hot and bubbling.
• Place the tortillas onto 2 baking sheets.  Spoon about 1/3 cup chicken mixture onto half of each tortilla. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
• Bake for 5 minutes or until the filling is hot.  Cut the quesadillas into wedges and serve with the salsa.

Ingredients

• 1  pound skinless, boneless chicken breast halves, cut into cubes
• 1 can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup
• 0.25 cup water
• 8 flour tortilla (8-inch), warmed
• 1 cup Pace® Chunky Salsa