Here's an easy way to make family-favorite, cheesy quesadillas that are just as tasty as those served in restaurants.
Ingredients
- 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
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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.
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Step 1
Heat the oven to 425°F.
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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.
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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.
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Step 4
Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
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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.
