1 (10 3/4 ounce) cans
cream of chicken soup
jalapeno pepper, seeded and finely chopped
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)
- 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.