Cream of chicken soup mixes with Cheddar cheese, chopped jalapeño pepper and chunk chicken to make a kickin' filling for these baked quesadillas...easy and delicious guarantees these quesadillas will make a weekly appearance on your dinner table.
Step 1
Set the oven to 400°F. Stir the soup, 1/2 cup cheese, jalapeño pepper, if desired, and chicken in a medium bowl.
Step 2
Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
Step 3
Bake for 10 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream.
