Jalapeño peppers are a better bargain and have better flavor when bought fresh. Once deseeded and chopped, the peppers will keep for 6 months in the freezer -- ready for the next recipe of Chicken Quesadillas.
1 (10-ounce) can cream of chicken soup
2 cup chopped cooked chicken
3/4 cup shredded Cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1 Tbsp chopped jalapeno
8 flour tortillas, heated
2 Tbsp butter or margarine
1/2 cup salsa
1/2 cup sour cream
Mix soup, chicken, 1/2 cup Cheddar, 1/2 cup Monterey Jack and jalapeno in a medium saucepan. Cook, stirring frequently, over medium heat until heated through, about 5 minutes.
Divide chicken mixture among each tortilla, spreading to within 1/2 inch of edges.
Moisten tortilla edges with water; fold over to enclose filling. Press tortilla edges together to seal.
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.
Chicken Quesadillas tip: Don't forget to wear plastic or latex gloves when handling jalapenos. 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.