Here's an easy way to make family-favorite, cheesy quesadillas that are just as tasty as those served in restaurants.

Ingredients

* 4 skinless, boneless chicken breast halves (about 1 lb.), cut into cubes
* 1 can (10 3/4 oz.) Campbell's Condensed Cheddar Cheese Soup
* 1/2 C. Pace® Chunky Salsa OR Pace Picante Sauce
* 10 flour tortillas (8-inch), warmed
* Fiesta Rice

Directions

Heat the oven to 425°F. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until 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 the quesadillas are hot. Serve with the Fiesta Rice.

Fiesta Rice: Heat 1 can (10 ounces) Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace®

Heat 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 from the heat. Let stand for 5 minutes.

For more Mexican recipes and other ethnic cuisines, visit http://www.recipe4living.com/recipes/global_cuisines!