Chicken Quesadillas

Ingredients:

1 pound skinless, boneless chicken breasts, cubed

2 tablespoons cooking oil

1 can (10.75 ounces) condensed cheddar cheese soup

1/2 cup thick & chunky salsa

10 flour tortillas (8" size)

Directions:

Preheat oven to 425 degrees. In a non-stick skillet over medium-high heat, cook the chicken in oil for 5 minutes or until done and juices evaporate, stirring often. Add soup and salsa. Heat through.

Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortilla with water. Fold over and seal.

Bake at 425 degrees for 5 minutes or until hot. Serve with Fiesta Rice.