Recipes:
# Chicken Quesadillas
## INGREDIENTS
1 (10-ounce) 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 tablespoon chopped jalapeño
8 flour tortillas, heated
2 tablespoons butter or margarine
1/2 cup salsa
1/2 cup sour cream
SERVES 4
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## Make Ahead
Prepare the chicken filling through step 1 up to 8 hours ahead. Refrigerate until ready to use in step 2.
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## VARIATION
For a more pronounced Mexican flavor, add 1 teaspoon ground cumin with the cheese in step 1.
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### 1
Mix soup, chicken, 1/2 cup Cheddar, 1/2 cup Monterey Jack and jalapeño in a medium saucepan. Cook, stirring frequently, over medium heat until heated through, about 5 minutes.
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### 2
Divide chicken mixture among each tortilla, spreading to within 1/2 inch of edges.
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### 3
Moisten tortilla edges with water; fold over to enclose filling. Press tortilla edges together to seal.
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### 4
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.
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## Make It Quicker
• Don’t forget to wear plastic or latex gloves when handling jalapeños.
• To soften the flour tortillas for easier handling, place them with a slightly damp paper towel in a sealed plastic bag and microwave on HIGH for 1 minute.
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