Chicken Quesadillas

I used to make these all the time and I forgot about them. I remembered them the other day and finally made them again yesterday. Quick, easy and yummy!

• 1 10oz can of cream of chicken soup
• 2 cups of chopped, cooked chicken
• 3/4 cup shredded Cheddar cheese, divided
• 3/4 cup shredded Monterey Jack cheese, divided
• 1 T chopped jalapeno
• 8 flour tortillas
• 2 T butter/margarine
• Sour cream and salsa for garnish and dipping

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 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.

MY WAY:
I double the recipe by using a 2 cans of soup (there are 5 people in my house and we like leftovers)

I add 1 small can of green chilies (you could still use jalapenos if you wanted)

I usually use Pepper Jack cheese instead.

I also just buy a whole cooked chicken from the deli at my grocery store, then just shred it.

I use my pancake griddle so I can make several at a time and I don't have to use the butter since it's non-stick.

And I don't bother folding them in half, I just lay them out like this:
Lay tortilla on griddle, top with chicken mixture and a little bit of extra cheese if you want.



Top with another tortilla, flip when they're browned on one side.



I slice 'em up with a pizza cutter. Throw some salsa, sour cream and refried beans on the plate. Ta-da! Dinner. Eat.



Sorry for the crappy/blurry cell phone pics. Camera wasn't handy...and I was hungry damn it.
Also...I say kay-sah-dillahs. I've watched a little too much Napoleon Dynamite...