Chicken Quesadillas
Prep time:
15 minutesCooking time:
10 minutesJalapeño 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.
Ingredients
Serves 4
- 1 (10-ounce) can cream of chicken soup
- 2 cups chopped cooked chicken
- 3/4 cup shredded Cheddar cheese, divided
- 3/4 cup shredded Monterey Jack cheese, divided
- 1 tablespoon chopped jalapeño
- 8 flour tortillas, heated
- 2 tablespoons 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 jalapeño 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.
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Cookin' xpress!
Don't forget to wear plastic or latex gloves when handling jalapeños.
Great Pairings
Speedy Guacamole
When fresh avocados are at their most expensive in the produce section of the supermarket, check out the frozen food section. Some supermarkets stock frozen avocado pulp, which is more economical.
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