Chicken Quesadillas with Picante Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 Skinless, Boneless Chicken Breast, cut into cubes1 can Campbell's Condensed Cheddar Cheese Soup1 cup Pace Picante Sauce10 flour tortillas (8-inch), warmed1 cup Swanson Chicken Broth (99% Fat Free)1/2 cup Water2 cups Uncooked Instant Brown Rice
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.
5. Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
6. 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.
Serving Size: 5 pieces quesadilla and 1 cup rice ea.
Number of Servings: 4
Recipe submitted by SparkPeople user BETH_TUNSTALL.
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.
5. Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
6. 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.
Serving Size: 5 pieces quesadilla and 1 cup rice ea.
Number of Servings: 4
Recipe submitted by SparkPeople user BETH_TUNSTALL.
Nutritional Info Amount Per Serving
- Calories: 634.1
- Total Fat: 12.7 g
- Cholesterol: 56.1 mg
- Sodium: 1,846.1 mg
- Total Carbs: 91.9 g
- Dietary Fiber: 1.7 g
- Protein: 35.2 g
Member Reviews