Chicken Quesadillas And Fiesta Rice Food

FIESTA CHICKEN QUESADILLAS

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
• Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.

CAMPBELL'S CHICKEN QUESADILLAS & FIESTA RICE

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.

CHICKEN QUESADILLAS & FIESTA RICE

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.

CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

CHICKEN QUESADILLAS & FIESTA RICE

Steps:

• 1. Oven to 425 degrees. Cook chicken until done and juices evaporate, I shredded it down a little. Add cheese soup and 1/2 c salsa and heat through. Spread about 1/3 c onto half of each tortilla to about 1/2" of edge. Moisten with water and fold over and seal. Put on 2 baking sheets, bake 5 min. Serve with rice.
• 2. Fiesta Rice: Heat chicken broth, water and salsa to boil. Stir in rice, cover and remove from heat. Let stand 5 min, fluff with fork.

CHEESE 'N RICE QUESADILLAS

Steps:

• Bring water, spread, Knorr® Fiesta Sides™ - Mexican Rice and chilies to a boil in medium saucepan.
• Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand 10 minutes.
• Place 5 tortillas on baking sheet. Top tortillas with rice mixture, then cheese and another tortilla.
• Broil until tortillas are lightly toasted and cheese is melted, turning once.
• Cut each quesadilla into 4 wedges and serve, if desired, with guacamole, sour cream and/or chopped fresh cilantro.