|Boneless, skinless chicken breast halves||3 , cooked (About 12 Ounces Total)|
|Jalapeno pepper||1 , seeded|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can, Campbell Brand)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Flour tortillas||8 (8 Inches In Diameter)|
|Plum tomato slices||1 Cup (16 tbs)|
|Jalapeno pepper slices||1⁄2 Cup (8 tbs)|
|Sour cream||2 Tablespoon|
Preheat oven to 400°F.
Chop chicken and, if using, jalapeno pepper with Food Chopper.
Combine chicken, pepper, soup and 1/2 cup of the cheese in Classic 2-Qt Batter Bowl.
Using Super Scraper, spread 1/4 cup of the soup mixture over half of each tortilla to within 1/2 inch of edge.
With Pastry Brush, moisten edge of each tortilla with water, fold over and press edges together.
Place tortillas on 15-inch Round Baking Stone.
Bake 8 minutes or until hot.
Sprinkle with remaining cheese.
Using Pizza Cutter, cut into wedges.
Arrange on a serving plate and garnish with tomato slices, pepper slices and cilantro.
Serve with salsa and sour cream.