Chicken Quesadillas & Fiesta Rice

Submitted by ElizabethKnicely

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

 

• Ready In: 35mins
• Ingredients: 7
• Yields: 8 quesadillas
• Serves: 4

ingredients

• 566.99 g boneless skinless chicken breast halves, cut into cubes
• 304.75 g can condensed cheddar cheese soup
• 236.59 ml picante sauce
• 10 flour tortillas, warmed (8 inch)
• 297.66 g can condensed chicken broth
• 118.29 ml water
• 473.18 ml 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.