Name: Chicken Quesadillas & Fiesta Rice
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes; 1 cup Pace® Picante Sauce; 10 flour tortilla(8-inch), warmed; 1/2 cup water; 2 cups uncooked instant white rice

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

Ingredients

cost per recipe: $12.35

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

Instructions

Tips
- 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.
Step 1

Heat the oven to 425°F.
Step 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.
Step 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.
Step 4

Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
Step 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.

Reviews

(33)

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the chicken is a FANTASTIC touch

Mary B.

December 4, 2013

BRAVO! this recipe ios phenoniall like you have no idea. this is so easy for family u have no idea
So quick and easy!

Jennifer E.

August 29, 2013

My roommates in college and I would make this recipe, it was one of our favorites. Good for poor kids on a budget...
When I got married I made it for my husband and it became a frequent request.
I made it tonight for my son, a very picky eater, and he loved it as well.
This recipe has become a family favorite.

patriciajmp

February 15, 2013

This recipe made it's way into our family about 1997, when we saw the recipe on a label of Campbell's Cheddar Cheese Soup. We have enjoyed it ever since and probably make it at least once a month. It has been passed on to friends of the family as well, who also enjoy it. We serve it with the fiesta rice or a spanish-type rice as well as refried beans, sour cream and salsa. So easy to make and just very delicious for all ages. The kids love it too.
Chicken Quesadillas & Fiesta Rice

Nancy P.

September 20, 2012

I used Fiesta Nacho Cheese Soup to add more spice, as well as seasoning the chicken before cooking it in the pan. I used healthy amounts of paprika, Cajun, and black pepper, and this time, I tried seasoning salt, onion powder, and garlic powder as well. Very spicy, but very cheap and flavorful, and I could definitely see someone using canned chicken in place of fresh if time is a big deal.
Chicken Quesadillas & Fiesta Rice

rmleczko

March 12, 2012

Made it as a dinner for two. Was an ez to do Mexican meal on a budget, and would recommend for people to try.