Cheesy Quesadillas

I made a couple of variations to the recipe I found at Campbell's cooking website.

1 can Campbell's Cheese Soup
1/4 c. milk
1-2 tomatos, chopped
1 lg. jalapeno, chopped
1/2 of a small onion, chopped
mozzerella/colby jack/cheddar cheese to taste, shredded
1 chicken breast
corn or flour tortillas
water

1. Preheat oven to 425 degrees. Cut chicken into 1/2" slices, sautee in pan until cooked on all sides.
2. Add soup and milk. Stir until smooth. Add tomatos, onion, jalapeno. Cook until onions are slightly tender.
3. Brush water on each side of tortilla. Fill with cheese sauce, a little of the shredded cheese, fold in half, press down and place on cookie sheet. Repeat until filled cookie sheet.
4. Cook for 5 minutes.

Since it is a cheesy soup, the cheese never hardens up like normal cheese does once cooled. It gets a little gooey. This can make a ton of quesadillas, so good for appetizers for lots of people, or meal. We liked them okay. Enough to make them again, especiall since it's super easy!