Ingredients:
1 (10 3/4 ounce) cans cream of chicken soup
1 jalapeno peppers, seeded and finely chopped (optional)
1 cup shredded cheddar cheese
1 1/2 cups chopped cooked chicken, drained or 2 (4 1/2 ounce) cans canned chicken, breast, drained
8 (8 inch) flour tortillas
salsa
sour cream
Directions:
PREHEAT oven to 425 F.
MIX soup, pepper, 1/2 cup cheese and chicken.
SPREAD about 1/4 cup soup mixture on half of each tortilla to within 1/2″ of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
BAKE 10 minute or until hot. Sprinkle with remaining cheese. Serve with salsa and sour cream. Makes 8 quesadillas.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.