This is a recipe I'm pretty sure I tore out of a Seventeen magazine when I was around 18 years old and have been making it ever since! Ridiculously easy and oh so yummy! The cheddar cheese soup is what makes this recipe different than any other quesadillas I've cooked.
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup salsa
10 flour tortillas (8-inch), warmed
1.Heat the oven to 425°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 salsa. Cook until the mixture is hot and bubbling.
3.Spread about 1/3 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 to seal. Place the filled tortillas onto 2 baking sheets.
4.Bake for 5 minutes or until the quesadillas are hot.
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