Cheesy Chicken Quesadillas
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- 1 lb
- chicken breast halves, skinless and boneless,cubed
- 1 can(s)
- 10 3/4oz.campbell's southwest style pepper jack soup
- 1/4 c
- flour tortillas 8inches,warmed
- pace chunky salsa
1Preheat oven to 425.Cook the chicken in a nonstick skillet,until done,stirring often.Add soup and water and heat through.
2Spoon about 1/3 cup chicken mixture on half of each tortilla leaving 1/2inch of edge,moisten edge with water.Fold over and seal.
3Place on (2) baking sheets or cookie sheets.Bake for (5)minutes or until hot.