Chicken Quesadillas

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.

Ingredients

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

Directions

1. 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.

2. Divide chicken mixture among each tortilla, spreading to within 1/2 inch of edges.

3. Moisten tortilla edges with water; fold over to enclose filling. Press tortilla edges together to seal.

4. 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.