Chicken Quesadillas & Fiesta Rice |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Here's an easy way to make family-favorite, cheesy quesadillas that are just as tasty as those served in restaurants. Ingredients:
1 1/4 lbs boneless skinless chicken breast halves, cut into cubes |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
1 cup picante sauce |
10 flour tortillas, warmed (8 inch) |
1 (10 1/2 ounce) can condensed chicken broth |
1/2 cup water |
2 cups uncooked instant rice |
Directions:
1. Heat the oven to 425°F.
2. 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.
3. Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas on 2 baking sheets.
4. Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
5. 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.
6. RECIPE TIPS:.
7. Serving Suggestion: Serve with chocolate chip cookies for dessert.
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