Creamy Chicken Quesadillas

Its kind of a funny story how me and {A}ubry found this recipe. She found it in a cookbook she bought for $1.50!!! And I found it online at allrecipes.com. We were telling each other about it one day without realizing it was the SAME recipe! It just goes to show you how alike we are (And how weird we are for talking about recipes in our free time). I hope you enjoy how simple and delicious this recipe is.

• 1 (10.75 ounce) can Campbell's Condensed Cream of Chicken Soup (Regular or 98% fat free)
• 1 1/2 cups chopped cooked chicken
• 1/2 cup shredded Cheddar cheese
• 1/4 cup Pace Picante Sauce
• 8 flour tortillas (8-inch), warmed

1. Heat that oven to 425 degrees F. (I set it to 375 degrees F to prevent the tortillas from getting hard).
2. Stir the soup, chicken, cheese and picante sauce in a medium bowl.
3. Place the tortillas on 2 baking sheets. Spread about 1/4 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 the edges to seal.
4. Bake for five minutes or until the filling is hot. Serve with additional picante sauce.

                                      {B}ailey