Cheesy Chicken Quesadillas

This recipe came from a can of Campbell's Pepper Jack Soup. It is a little too spicy for my very young children so I usually just make them one or two quesadillas with just the cooked chicken and cheese.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cubed
• 1 -2  minced garlic clove
• 1 (10 3/4ounce) can  Campbell southwest-style pepper jack soup
• 1⁄4 cup water
• 8 (8 inch)  flour tortillas
• 1 1⁄2 cups  shredded cheddar cheese or 1 1⁄2 cups monterey jack cheese

Directions

1. Preheat oven to 425 degrees.
2. Cook chicken in a non-stick skillet until almost done, then add the garlic.
3. Add the soup and water and cook until heated through.
4. Spoon about 1/3 cup of the chicken mixture on half of each tortilla. Sprinkle a couple of tablespoons of cheese on top. Then moisten the edge and fold over. Press to seal the edge.
5. Place on baking sheets and cook for about five minutes. When you get them out of the oven, let them sit for a minute or two then cut into wedges.