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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are a nice variation on the normal quesadilla. The cheese soup makes these really creamy and tasty. Baking them makes them crispy. Ingredients:
1 lb chicken breast, skinless, boneless, cubed |
1 (10 ounce) can cheddar cheese soup |
1/2 cup salsa |
10 flour tortillas |
Directions:
1. Preheat oven to 425*F.
2. In medium skillet over medium-high heat, cook chicken in five minutes with a little bit of water, until no longer pink and water and juices mostly evaporate, stirring often. Add soup and salsa. Heat through, stirring occasionally.
3. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortilla with water. Fold over and seal edges together.
4. Bake 5 minutes or until hot.
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