CHICKEN QUESADILLA & FIESTA RICE

CHICKEN QUESADILLA & FIESTA RICE

1 lb, skinless, boneless chicken breast cut into cubes
1 can (10-3/4-oz,) condensed cheddar cheese soup
½ cup thick & chunky salsa
10 flour tortillas (8-inch), warmed
Fiesta rice

Heat oven to 425^.

Cook the chicken in a 10-inch nonstick skillet, over medium-high heat until it’s well browned and cooked through, stirring often. Stir in the soup and salsa. Cook until the mixture is hot and bubbly.

Spread about 1/3 of a cup chicken mixture onto half of each tortilla to within ½-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.

Bake for 5 minutes or until quesadillas are hot. Serve with the Fiesta Rice.

Fiesta Rice: Heat 1 can (10-oz.) chicken broth, ½ cup water and ½ cup thick and chunky salsa in a 1-quart saucepan over medium heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove it from the heat. Let stand for 5 minutes. Fluff the rice with a fork.

Yield: 4 servings.