1 pound skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 oz) Campbell's Condensed Cheddar Cheese Soup
1/2 cup Pace Thick & Chunky Salsa OR Pace Picante Sauce
10 flour tortillas (8 inch) warmed
Heat the oven to 425.
Cook the chicken in a 10 inch nonstick 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 quesadillas are hot. Serve with fiesta rice.
Fiesta Rice: Heat 1 can (10 oz) Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace Thick & Chuny 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 fo r5 minutes. Fluff the rice with a fork.