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Source: Campbell's Recipes
Tagged With: 4 servings (5 pieces quesadilla and 1 cup rice eac
Chicken Quesadillas & Fiesta Rice
Here's an easy way to make family-favorite, cheesy quesadillas that are just as tasty as those served in restaurants.
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Serves: 4 servings (5 pieces quesadilla and 1 cup rice eac
Prep Time: 5 minutes
Cook Time: 25 minutes
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1 1/4 pounds skinless, boneless chicken breast half, cut into cubes
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 cup Pace® Picante Sauce
10 flour tortilla (8-inch), warmed
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1/2 cup water
2 cups uncooked instant white rice




Heat the oven to 425°F.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup and 1/2 cup picante sauce. Cook until the mixture is hot and bubbling.
Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas onto 2 baking sheets.
Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
Heat the broth, water and remaining picante sauce in a 1-quart saucepan over medium-high heat to a boil.  Stir in the rice.  Cover the saucepan and remove from the heat.  Let stand for 5 minutes.  Serve the rice with the quesadillas.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Serving Suggestion: Serve with chocolate chip cookies.





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