Chicken Quesadillas and Fiesta Rice |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A spicy, creamy chicken mixture fills crispy-baked tortillas, cut into wedges and served with Mexican-flavored rice. Ingredients:
1 pound skinless, boneless chicken breast, cubed |
1 (10.75 ounce) can campbell's® condensed cheddar cheese soup |
1/2 cup pace® chunky salsa or pace® picante sauce |
10 flour tortillas (8-inch) |
fiesta rice |
1 (10.75 ounce) can campbell's® condensed chicken broth |
1/2 cup water |
1/2 cup pace® chunky salsa |
2 cups uncooked instant white rice |
Directions:
1. Preheat oven to 425 degrees F.
2. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
3. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
4. Bake 5 minutes or until hot. Serve with Fiesta Rice.
5. For Fiesta Rice: Heat Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
6. Serve with Pace® salsa. For dessert serve orange wedges.
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