Chicken Quesadillas & Fiesta Rice Recipe

What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup Pace® Picante Sauce
10 flour tortillas (8-inch), warmed
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1/2 cup water
2 cups uncooked instant white rice

How to Make It

  • 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 of the tortillas with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas onto 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.

Recipe Nutritional Information

Made With

Campbell’s® Condensed Cheddar Cheese Soup

calories

777

totalfat

17.3g

saturatedfat

3.7g

cholesterol

110mg

sodium

2398mg

totalcarbohydrate

109.4g

dietaryfiber

4.8g

protein

44.5g

vitamina

15%DV

vitaminc

0%DV

calcium

25%DV

iron

40%DV

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • Serving Suggestion: Serve with chocolate chip cookies.