Chicken Quesadillas & Fiesta Rice

Spice up your Friday with these tempting quesadillas. Tex-Mex never
tasted so good!

Chicken Quesadillas & Fiesta Rice
from Campbell's Kitchen

Prep/Cook Time: 20 min.

1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell's(R) Condensed Cheddar Cheese Soup
1/2 cup Pace(R) Chunky Salsa OR Picante Sauce
10 flour tortillas (8'')
 Fiesta Rice

Directions:
 PREHEAT oven to 425 degreesF.
 COOK chicken in nonstick skillet until done and juices evaporate,
stirring often. Add soup and salsa and heat through.
 SPREAD about 1/3 cup soup mixture on half of each tortilla to within
1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2
baking sheets.
 BAKE 5 min. or until hot. Serve with Fiesta Rice . Serves 4.
 TIP: Fiesta Rice: Heat 1 can Campbell's(R) Condensed Chicken Broth, 1/2
cup water and 1/2 cup Pace(R) Chunky Salsa in saucepan to a boil. Stir
in 2 cups uncooked instant white rice. Cover and remove from heat. Let
stand 5 min. Fluff with fork.
Serve with Pace(R) salsa. For dessert serve orange wedges.

Kitchen Clip:
Try using a pizza cutter to cut your quesadillas into wedges.
Received on Fri May 4 16:21:57 2007