Chicken Quesadillas - cooking recipe

Ingredients

1 can cream of chicken soup (10 3/4 oz.)
2 cans Swanson chunk white chicken, drained (I prefer boneless chicken breasts)
1 c. shredded Cheddar cheese
1 can jalapeno peppers, finely chopped (may substitute bell peppers)
8 flour tortillas
salsa
sour cream

Preparation

In small bowl, combine soup, chicken, 1/2 cup Cheddar cheese and jalapeno peppers.
Top half of each tortilla with 1/4 cup soup mixture, spreading evenly to within one-inch of edge.
Moisten edges of tortillas with water; fold over, pressing edges to seal. On 2 large baking sheets, arrange filled tortillas.
Bake at 400\u00b0 for 8 minutes or until hot.
Sprinkle with remaining Cheddar cheese.
Top with salsa and sour cream.
Makes 8 quesadillas.