Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.
Step 1
Heat the oven to 425ºF.
Step 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, picante sauce, cheese and chili powder and cook until the mixture is hot and bubbling.
Step 3
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.
Step 4
Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges.
