1 lb. boneless chicken breast halves, cubed
1 can Campbell's Southwest Style Pepper Jack Soup
1/4 cup water
8 flour tortillas (8") warmed
Preheat oven to 425 degrees. Cook chicken in a nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.
Tip: I add some shredded Montery Jack cheese when I put the quesadillas together. Yummy!