Creamy Picante Chicken Quesadillas

By á-25218

Ingredients

• 1 can (10 3/4 ounces) Cream of Chicken Soup
• 1 1/2 cups chopped cooked chicken
• 1/2 cup shredded Cheddar cheese
• 1/4 cup Picante Sauce
• 8 flour tortillas (8-inch), warmed

Preparation

Step 1

Heat the oven to 425°F.
Stir the soup, chicken, cheese and picante sauce in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread about 1/4 cup chicken mixture onto 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.
Bake for 5 minutes or until the filling is hot. Serve with additional picante sauce.