Chicken Quesadillas

By BevC

Ingredients

• 1 - 10 oz Can Cream of Chicken Soup
• 2 Cups Chopped Cooked Chicken
• 3/4 Cup Shredded Cheddar
• Cheese Divided
• 3/4 Cup Shredded Monterey Jack
• Cheese Divided
• 1 Tbsp Chopped Jalapeno
• 8 Flour Tortillas Heated
• 2 Tbsp Butter or Margarine
• 1/2 Cup Salsa
• 1/2 Cup Sour Cream

Details

Servings 8
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Mix soup, chicken, 1/2 cup cheddar, 1/2 cup monterey jack and jalapeno in a medium saucepan. Cook, stirring frequently, over medium heat until heated through, about 5 minutes.

Divide chicken mixture among each tortilla, spreading to within 1/2 inch of edges.

Moisten tortilla edges with water, fold over to enclose filling. Press tortilla edges together to seal.

Melt butter in a large skillet over medium heat; add quesadillas. Cook until heated through, about 10 minutes. Top with remaining cheese. Serve with salsa and sour cream.