Mexican

Chicken Quesadillas with Picante Rice is for Dinner.

Chicken Quesadillas with Picante Rice takes 10 minutes to prepare.

Chicken Quesadillas with Picante Rice takes 20 minutes to cook.

Chicken Quesadillas with Picante Rice makes 4 servings.

The ingredients for Chicken Quesadillas with Picante Rice are:

1 1/2 Skinless, Boneless Chicken Breast, cut into cubes
1 can Campbell's Condensed Cheddar Cheese Soup
1 cup Pace Picante Sauce
10 flour tortillas (8-inch), warmed
1 cup Swanson Chicken Broth (99% Fat Free)
1/2 cup Water
2 cups Uncooked Instant Brown Rice

Here is how you make Chicken Quesadillas with Picante 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: 4Recipe submitted by SparkPeople user BETH_TUNSTALL.

The nutritional information for Chicken Quesadillas with Picante Rice is:

• Servings Per Recipe: 4
• 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

Chicken Quesadillas with Picante Rice is Mexican cuisine.