Chicken quesadillas


  • 1 Lb. Skinless, boneless chicken breast, cubed
  • 1 can (10 3/4 oz.) condensed cheddar cheese soup
  • 1/2 pace thick and chunky salsa or picante sauce (medium)
  • 10 flour tortillas
  • Directions:

    Preheat oven to 425 f. In nonstick skillet over medium- high heat, cook chicken 5min. or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas in 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 minutes. Or until hot. Serve with rice. Serves 4.

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