Chicken Quesadillas & Fiesta Rice

1. 1

   Heat the oven to 425u00b0F.

2. 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. 3

   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.

4. 4

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

5. 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.

6. 6

   RECIPE TIPS:

7. 7

   Serving Suggestion: Serve with chocolate chip cookies for dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.