Chicken Quesadillas - cooking recipe

Ingredients

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

Preparation

In small bowl, combine soup, chicken, 1/2 cup Cheddar cheese and chopped jalapeno pepper.
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.
On 2 large baking sheets, arrange filled tortillas. Bake at 400\u00b0 for 8 minutes or until hot.
Sprinkle with remaining 1/2 cup Cheddar cheese.
Serve with salsa and sour cream.
Garnish with tomato, jalapeno pepper slices and cilantro, if desired.