• 2 boneless, skinless chicken breasts
• salt
• pepper
• tortillas (1 per quesadilla)
• butter
• 4oz cream cheese, cubed*
• 10.5oz can cream of chicken soup
• 2/3 cup picante sauce (medium)
• 1/4 cup shredded cheddar + about 3 Tablespoons per quesadilla

In a large saucepan or pot, boil the chicken breasts until cooked through.**

While the chicken is cooking, butter one side of as many tortillas as you need quesadillas. Set aside. Remove the chicken from the water and shred or dice into small pieces. Season with salt and pepper.

Dump the water from the saucepan/pot that boiled the chicken, rinse, and add the cream cheese, cream of chicken soup, picante sauce, and 1/4 cup of shredded cheddar cheese. Stir over medium heat until cream cheese is melted. Add the chicken and heat until warm. Remove from heat.

In a frying pan over medium-low heat, place a tortilla butter-side down. Spoon the chicken mixture onto one half of the tortilla (2-3 heaping spoonfuls for the average tortilla). Top with a layer of shredded cheddar cheese and fold tortilla in half. When bottom of quesadilla has turned golden brown, flip and cook the other side. Repeat for each quesadilla. Serve and enjoy!

*Can substitute sour cream
**You can roast or pan-fry the chicken if that’s your preference.