Chicken Quesadillas

I know you have waited on me to blog for almost a month, and you get a stinkin’ recipe.  Well this recipe is sooo good!

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup shredded Cheddar cheese (about 4 ounces)

1 jalapeño pepper, seeded and finely chopped (optional)

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

10 flour tortillas (8-inch), warmed

Pace® Chunky Salsa

Sour cream

1. Heat the oven to 400°F.
2. Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl.
3. Place the tortillas onto 2 baking sheets.  Spread 1/4 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 to seal.
4. Bake for 5 minutes or until the filling is hot.  Sprinkle with the remaining cheese.  Serve with the salsa and sour cream.
Makes: 5 servings.

Enjoy!