Cheesy Chicken Quesadillas

One of my personal favorites!

1 pound boneless skinless chicken breast
1 can Southwest Sytle Pepper Jack Soup, Campbell's
1/4 cup water
8 each fat free flour Tortillas, Kroger 98% fat free fajita tortillas (or any other brand)

1. Preheat oven to 425

2. Cook cubed chicken in nonstick skillet until done (I take it out at this point and cut into even smaller cubes for easier spreading) and juices evaporate, stirring often. Add soup and water and heat through.

3. Spoon chicken about 1/3 cup chicken mixture on half of each tortilla to within 1/2" edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets sprayed with cooking spray. Lightly spray top of quesadillas with cooking spray.

4. Bake 5 minutes or until hot. Cut into wedges (I don't even cut into wedges, just serve as is with knife and fork) and serve with Salsa. Makes 8 quesadillas.

5. These re-heat in a toaster oven wonderfully the next day for lunch!

Per Serving (excluding unknown items): 177 Calories; 3g Fat (15.5% calories from fat); 17g Protein; 21g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 532mg Sodium. Exchanges: 2 Lean Meat.