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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe that came from some of my DH's old recipe cards. It makes nice creamy filled and simple quesadillas. Perfect for a snack or even a main dish. Ingredients:
1 (10 ounce) can cream of chicken soup |
2 cups cooked chicken, chopped |
3/4 cup cheddar cheese, shredded |
3/4 cup monterey jack cheese, shredded |
1 tablespoon jalapeno, chopped |
8 flour tortillas, heated |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup salsa |
1/2 cup sour cream |
Directions:
1. Mix soup, chicken, cheeses, and jalapeno in medium saucepan. Cook stirring frequently over medium heat until heated through, about 5 minutes.
2. Divide chicken mixture among each tortilla spreading to within 1/2 inch of edges.
3. Moisten tortilla edges with water, fold over to enclose filling. Press tortilla edges together to seal.
4. Melt butter in large skillet over medium heat, and cook quesadillas until heated through, about 2-3 minutes on each side.
5. Top with more cheese if desire, and serve with salsa and sour cream.
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