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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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In the mood for a little Southwestern food? Then try these zesty chicken quesadillas that use prepared salsa and canned soup, so they're as easy to make as they are good. Ingredients:
4 skinless, boneless chicken breast halves, cut into cubes |
1 (10.75 ounce) can campbell's® condensed fiesta nacho cheese soup |
1/4 cup water |
8 flour tortillas (8-inch), warmed |
pace® chunky salsa |
Directions:
1. Heat the oven to 425 degrees F.
2. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup and water and cook until the mixture is hot and bubbling.
3. Place the tortillas onto 2 baking sheets. Spoon about 1/3 cup chicken mixture onto half of each tortilla. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
4. Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with the salsa.
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