Chicken Quesadillas Fiesta Rice Recipes

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
• Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.

Steps:

• Preheat oven to 425°F.
• In medium nonstick skillet over medium-heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often.
• Add soup and salsa.
• Heat to a boil, stirring occasionally.
• Place tortillas on 2 baking sheets.
• Top half of each tortilla with about 1/3 cup soup mixture.
• Spread to within 1/2 inch of edge.
• Moisten edges of tortilla with water.
• Fold over and press edges together.
• Bake 5 min.
• or until hot.
• Serve with Fiesta Rice.
• Fiesta Rice: In saucepan heat broth, water and salsa to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand 5 min.
• Fluff with fork.

Steps:

• Heat the oven to 425°F.
• 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.
• 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.
• Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
• 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 TIPS:.
• Serving Suggestion: Serve with chocolate chip cookies for dessert.

Steps:

• Preheat oven to 425 degrees F.
• Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
• Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
• Bake 5 minutes or until hot. Serve with Fiesta Rice.
• For Fiesta Rice: Heat Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
• Serve with Pace® salsa. For dessert serve orange wedges.

Steps:

• Preheat oven to 425 degrees F.
• Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
• Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
• Bake 5 minutes or until hot. Serve with Fiesta Rice.
• For Fiesta Rice: Heat Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
• Serve with Pace® salsa. For dessert serve orange wedges.