CAMPBELL'S CHICKEN QUESADILLAS & FIESTA RICE
Make and share this Campbell's Chicken Quesadillas & Fiesta Rice recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 909.4, Fat 26.9, SaturatedFat 9.5, Cholesterol 91.3, Sodium 2110.9, Carbohydrate 118.2, Fiber 6.6, Sugar 2.7, Protein 45.7
CAMPBELL'S QUESADILLAS
Make and share this Campbell's Quesadillas recipe from Food.com.
Provided by alyseepoo
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- Cook chicken until no longer pink, add soup and salsa and heat through.
- Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge.
- Moisten edge with water. Fold over and seal.
- Place on 2 baking sheets.Bake 5 minute or until hot.
Nutrition Facts : Calories 597.6, Fat 14.1, SaturatedFat 4.2, Cholesterol 71, Sodium 1326.5, Carbohydrate 75.8, Fiber 5, Sugar 3.8, Protein 39.3
CHICKEN QUESADILLAS & FIESTA RICE
Here's an easy way to make family-favorite, cheesy quesadillas that are just as tasty as those served in restaurants.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 35m
Yield 8 quesadillas, 4 serving(s)
Number Of Ingredients 7
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.
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