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Chicken Quesadillas
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Shopping List
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Cream of Chicken soup,
Fresh Picadillo
Salsa or your favorite store bought salsa, cheddar
cheese, tortillas, Monterey Jack cheese, sour cream, jalapeño peppers |
Food items that are probably in your frig!
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Butter, Cooked Chicken |
Ingredients
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1 (10 ounce) can of cream of chicken soup |
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2 cups chopped cooked chicken |
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3/4 cup shredded cheddar cheese |
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3/4 cup shredded Monterey Jack Cheese, divided |
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1 teaspoon chopped jalapeño |
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8 Flour tortillas |
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2 tablespoons butter or margarine |
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1/2 cup salsa |
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1/2 cup sour cream |
Step 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.
Step 2
Divide chicken mixture among each tortilla, spreading to
within 1/2 inch of edges.
Step 3
Moisten tortilla edges with water: fold over to enclose
filling. Press tortilla edges together to seal.
Step 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.
Desfrute su comida! www.SouthwestCuisine.com
| Pre - Prepared Items for even Faster
Serving Times Prepare the chicken filling through step 1 cup to 8
hours ahead. Refrigerate until ready to use in step 2. |
Money Savers Jalapeño pepper 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.. |
Serving Variation
For a more pronounced New Mexican flavor add 1 teaspoon
ground cumin with the cheese in step 1. |
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