Provided by Campbell's Kitchen
Heat the oven to 425°F.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until it's well browned and cooked through, stirring often. Stir in the soup and salsa. Cook until the mixture is hot and bubbling.
Spread about 1/3 cup chicken mixture onto 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. Place the filled tortillas onto 2 baking sheets.
Bake for 5 minutes or until the quesadillas are hot. Serve with the Fiesta Rice.
Fiesta Rice: Heat 1 can (10 ounces) Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Thick & Chunky Salsa in a 1-quart saucepan over medium heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove it from the heat. Let stand for 5 minutes. Fluff the rice with a fork.
Serving Suggestion: Serve with corn pudding. For dessert serve frozen snicker bars.
This recipe has been added to the following public cookbooks:
steve's reciipies,
El Fralis,
Game Day Snacks
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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