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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 (10 3/4 ounce) can cream of chicken soup |
1 jalapeno pepper, 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:
1. PREHEAT oven to 425°F.
2. MIX soup, pepper, 1/2 cup cheese and chicken.
3. 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.
4. BAKE 10 minute or until hot. Sprinkle with remaining cheese. Serve with salsa and sour cream. Makes 8 quesadillas.
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