3 skinless, boneless chicken breast halves (about 12 oz.), cooked
1 jalapeno pepper, seeded (optional)
1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup
1 c. (4 oz.) shredded Cheddar cheese
8 (8-inch) flour tortillas
fresh plum tomato slices, jalapeno pepper slices and fresh cilantro sprigs for garnish
salsa
sour cream

Preheat oven to 400°. Chop chicken and jalapeno pepper with Food Chopper; set aside. Combine chicken, pepper, soup and 1/2 cup cheese in Batter Bowl. Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2-inch of edge with Super Scraper. Moisten edges of tortillas with water using Pastry Brush. Fold over and press edges together. Place tortillas on 15-inch Baking Stone. Bake 8 minutes or until hot. Sprinkle with remaining cheese. Cut into wedges using Pizza Cutter. Garnish serving plate with tomato, jalapeno pepper slices and cilantro. Serve with salsa and sour cream. Serve with Mini-Serving Spatula. Serves 8 quesadillas or 32 appetizers.