Cooking Directions

• Heat the oven to 425ºF.
• 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, picante sauce, cheese and chili powder and cook until the mixture is hot and bubbling.
• Place the tortillas onto 2 baking sheets.  Spread about 1/3 cup chicken mixture on 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 the edges to seal.
• Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup Pace® Picante Sauce
• 0.5 cup shredded Monterey Jack cheese
• 1 teaspoon chili powder
• 8 (8-inch) flour tortilla, warmed