Did you know you can liquify a quesadilla? Well, you can, and that liquid quesadilla is the subject of this week's review. (Also, that will be my last rhetorical question of the week, as one of my editors feels that I am using them too frequently in my reviews.) This week we head south of the border (to Camden, New Jersey, where Campbell's soup is made), to test out the brand new Campbell's Chunky Spicy Chicken Quesadilla, fresh out of the R&D department at Campbell's HQ. After opening the can you'll notice that the soup has a very aggressive nose, replete with hints of cayenne, chili pepper, and aluminum. The taste might be doing a bit too much: with all the corn, beans, and various assorted peppers, the soup does become a bit overwhelming. But hey, you don't buy an experimental quesadilla soup with "spicy" written in flames on the front to be UNDERwhelmed. With 18 grams of protein and 400 calories, this soup is ready to carry you through wherever your day takes you. Grab it on your way out the door, as a pre-workout snack, or for lunch at work so you can really impress your boss with how much you have your life together. Grab one today for $2.74, much less than it would cost you to buy a blender and liquify your quesadillas yourself. Verdict: 7/10