Chicken Quesadillas

• 1 can cream of chicken soup
• 2 (5 oz.) cans chunk white chicken
• 1 c. shredded Cheddar cheese
• jalapeno pepper to taste
• 8 flour tortillas (8 inches each)
• salsa
• sour cream
• fresh green onions and fresh cilantro (for garnish)

1. In small bowl, combine soup, chicken, 1/2 cup Cheddar cheese and chopped pepper.
2. Top 1/2 of each tortilla with 1/4 cup soup mixture, spreading evenly to within 1/2-inch of edge.
3. Moisten edges of tortillas with water; fold over, pressing edges to seal. On 2 large baking sheets, arrange tortillas.
4. Bake at 400u0b0 for 8 minutes, or until hot.
5. Sprinkle with remaining 1/2 cup Cheddar cheese.
6. Serve with salsa and sour cream.
7. Garnish with green onions and cilantro, if desired.

cream of chicken soup, chunk white chicken, cheddar cheese, pepper, flour tortillas, salsa, sour cream, fresh green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220608 (may not work)