Total Time
35mins
Prep 5 mins
Cook 30 mins

Here's an easy way to make family-favorite, cheesy quesadillas that are just as tasty as those served in restaurants.

Ingredients Nutrition

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.