Chicken Quesadillas

3-4 chicken breasts, chopped.
1-2 cans Campbell’s Southwest Style Pepper Jack Soup
Sour Cream 8-16 oz, depending on how much you want
Cheddar Cheese
1 small can olives
Flour Tortillas

Cook chicken until no longer pink. Add soup and sour cream until melted. Leave heat on low. Add olives.
Butter one side of two tortillas, add chicken mix in between these, butter side out. Don’t put too much in or it will spill out. Sprinkle in some cheddar cheese.
Fry both sides of tortillas in a skillet on med to med high heat until crisp.