Chicken Quesadillas Recipe

5

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup shredded Cheddar cheese (about 4 ounces)
1 jalapeño pepper, seeded and finely chopped (optional)
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
10 flour tortillas (8-inch), warmed
Pace® Chunky Salsa
Sour cream

Preparation

Step 1

1. Heat the oven to 400°F.

2. Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl.

3. Place the tortillas onto 2 baking sheets. Spread 1/4 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 to seal.

4. Bake for 5 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream.
Makes: 5 servings.