Chicken and Cheese Quesadillas

• 1 pound Boneless, Skinless Chicken Breasts, Cubed
• 10- 1/2 ounces, weight Can Condensed Cheddar Cheese Soup
• 1 Each Red, Orange, And Green Pepper, Stem And Seeds Removed, Diced
• 3 stalks Green Onions, diced
• 1 Tomato, Diced
• 2 Tablespoons Milk
• 5 whole Corn Or Flour Tortillas, 10-inch Size
• Salsa And Sour Cream, For Dipping

1. Preheat the oven to 425 F.
2. Cook the cubed chicken in a medium pan over medium heat until the chicken is lightly browned on all sides.
3. Stir in the soup and vegetables.
4. If the cheese mixture seems thick, add the milk as needed until it is creamy.
5. Allow to cook until bubbling and then remove from heat.
6. Lay the tortillas on a baking sheet and spread the chicken and cheese mixture onto half of each tortilla, leaving about a 1/4 inch around the edges.
7. Brush the edges of the tortilla with water and fold the empty half over the filling.
8. Press the edges together to create a seal.
9. Bake for 5 minutes.
10. Serve immediately with sour cream and salsa.

chicken breasts, cheddar cheese, red, stalks green onions, tomato, milk, flour tortillas, salsa

Taken from tastykitchen.com/recipes/main-courses/chicken-and-cheese-quesadillas/ (may not work)