Cheesy Chicken Quesadillas
Cheesy Chicken Quesadillas
1 can of Cream of Chicken soup
1 1/2 cups chopped cooked chicken
1 cup of shredded cheddar cheese,
(4 ounces)
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1 fresh or canned Jalapeno pepper,
seeded and finely chopped
(about 1 Tbsp.) (optional)
8 flour tortillas (8 inch)
Salsa
Sour Cream
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In small bowl, combine soup, chicken, 1/2 cup cheese and pepper. Top half of each tortilla with 1/4 cup
soup mixture, spreading evenly to within 1/2 inch of edge. Moisten edges of tortillas with water; fold
over, pressing edges to seal. On two large baking sheets,arrange tortillas.Bake at 400 degrees 8 minutes
or until hot. Sprinkle with remaining 1/2 cup of cheese. Serve with salsa and sour cream. Cut each quesadilla
into quarters. Makes 32 appetizers.
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