Chicken Quesadillas (2 versions)

Chicken Quesadillas #1

1/2 cup salsa

2 tbsp. miracle whip dressing

1/2 tsp. chili powder

1 lb. boneless, skinless chicken breasts, cooked and cut into pieces

4-6 flour tortillas (depending on size)

1 cup Mexican style shredded four cheese

Mix salsa and miracle whip in a bowl. Spread onto one side of the tortilla. Sprinkle with chili powder. Add chicken and cheese. Fold tortilla in half and cook on a skillet sprayed with cooking spray. Turn over and cook until cheese is melted.

Chicken Quesadillas #2

1 lb. boneless, skinless chicken breasts cut into chunks

1 can (10 3/4 oz) condensed cheddar cheese soup (Campbells has the kind I use)

1/2 cup salsa

4-8 flour tortillas, depending on size

Preheat oven to 425. Cook chicken in skillet until no longer pink. Add soup and salsa and stir until heated through. Use about 1/3 - 1/2 cup of soup mixture on 1/2 of each tortilla. Fold to enclose and seal edges with water. Bake on a cookie sheet for 5 minues.