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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (10 1/2ounces) 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
0.5 cup water
2 cups uncooked instant white rice
1 can (10 1/2ounces) 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
0.5 cup water
2 cups uncooked instant white rice
Instructions
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.
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.
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.
Directions
Print
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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into cubes1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup1 cup Pace® Picante Sauce10 flour tortilla(8-inch), warmed1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth0.5 cup water2 cups uncooked instant white rice
One Pot Chicken Chili & Rice
It tastes like it's been simmering all day...
Italian Chicken Pasta Salad
Colorful vegetables, chunk chicken, pasta ...
Super Chicken Casserole
Make it quickly, make it ahead, whatever w...
Zesty Chicken & Rice
Grab your saucepan, some canned chicken, f...