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.
cost per recipe: $7.08
The price is determined by the national average.
pound skinless, boneless chicken breast halves, cut into cubes
can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup
flour tortilla (8-inch), warmed
cup Pace® Chunky Salsa
Heat the oven to 425°F.
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.
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.
Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with the salsa.