CHEESY CHICKEN QUESADILLAS
1 lb. boneless thicken breast halves, cubed
1 can Campbell's condensed Southwest Style Pepper Jack Soup*
1/4 cup water
8 flour tortillas (8-inch) warmed
Pace Chunky Salsa (for serving)
Preheat oven to 425 degrees F.
Cook chicken in nonstick skillet until done, stirring often.
Add soup and water and heat through.
Spoon about 1/3 cup chicken mixture on half of each tortilla, leaving 1/2-inch 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.
*If that soup flavor isn't available you can substitute a can of condensed cheddar cheese soup and chopped chile peppers (to taste).
Makes 8 quesadillas
Adapted from source: Campbell's
1 lb. boneless thicken breast halves, cubed
1 can Campbell's condensed Southwest Style Pepper Jack Soup*
1/4 cup water
8 flour tortillas (8-inch) warmed
Pace Chunky Salsa (for serving)
Preheat oven to 425 degrees F.
Cook chicken in nonstick skillet until done, stirring often.
Add soup and water and heat through.
Spoon about 1/3 cup chicken mixture on half of each tortilla, leaving 1/2-inch 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.
*If that soup flavor isn't available you can substitute a can of condensed cheddar cheese soup and chopped chile peppers (to taste).
Makes 8 quesadillas
Adapted from source: Campbell's
MsgID: 371252
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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