Chicken Quesadillas

• 1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup
• 1 1/2 c. chopped cooked chicken
• 1 c. (4 oz.) shredded Cheddar cheese
• 1 fresh or canned jalapeno pepper, seeded and finely chopped (about 1 Tbsp.), optional
• 8 flour tortillas (8-inches each)
• salsa
• sour cream
• fresh plum tomato slices, jalapeno pepper slices and fresh cilantro sprigs for garnish

1. In small bowl, combine soup, chicken, 1/2 cup Cheddar cheese and chopped jalapeno pepper.
2. 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.
3. On 2 large baking sheets, arrange filled tortillas. Bake at 400u0b0 for 8 minutes or until hot.
4. Sprinkle with remaining 1/2 cup Cheddar cheese.
5. Serve with salsa and sour cream.
6. Garnish with tomato, jalapeno pepper slices and cilantro, if desired.

campbells condensed cream of chicken soup, chicken, cheddar cheese, jalapeno pepper, flour tortillas, salsa, sour cream, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478355 (may not work)