Cheesy Chicken Quesadillas

1 lb. boneless chicken breast halves; cubed
1 can (10-3/4 oz.) Campbell's Southwest Style Pepper Jack Soup
1/4 C. water
8 flour tortillas (8"), warmed
Salsa

Cook chicken cubes in a nonstick skillet until done & juices evaporate, stirring often. Add soup & water & heat through.

Spoon about 1/3 C. chicken mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over & seal. Place on 2 baking sheets.

Bake at 425° for 5 minute, or until hot. Cut into wedges & serve with salsa. Yield: 8 quesadillas.

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