Campbell's Chicken Quesadillas Fiesta Rice

Turn dinner into a flavor-packed fiesta with Campbell's Chicken Quesadillas and Fiesta Rice! This easy-to-make dish pairs golden, cheesy quesadillas loaded with tender shredded chicken and Campbell's Cream of Chicken Soup with a zesty side of fiesta rice bursting with vibrant flavors from diced tomatoes, green chilies, sweet corn, and fresh cilantro. Ready in just 40 minutes, this recipe is perfect for busy weeknights or casual gatherings, offering a delightful combination of creamy, crunchy, and spice-kissed bites. Serve it up with your favorite salsa, guacamole, or a dollop of sour cream for a Southwest-inspired meal that’s guaranteed to satisfy your taste buds.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Cooked chicken breast, shredded
• 1 can (10.5 oz) Campbell's Condensed Cream of Chicken Soup
• 1.5 cups Shredded cheddar cheese
• 6 Tortillas (8-inch)
• 2 cups Cooked white or brown rice
• 1 can (10 oz) Diced tomatoes with green chilies, drained
• 1 cup Frozen corn, thawed
• 0.25 cup Chopped fresh cilantro
• 1 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

In a large mixing bowl, combine the shredded chicken, Campbell's Condensed Cream of Chicken Soup, and 1 cup of shredded cheddar cheese. Mix until evenly combined.

Step 2

Lay a tortilla flat on a clean surface. Spread about 1/3 cup of the chicken mixture evenly over one-half of the tortilla, then fold the tortilla over to create a half-moon shape. Repeat with the remaining tortillas and chicken mixture.

Step 3

Heat a large non-stick skillet or griddle over medium heat. Lightly grease with olive oil. Cook the quesadillas one or two at a time for 2-3 minutes on each side until the tortillas are golden brown and the cheese inside is melted. Remove from the skillet and keep warm. Repeat with remaining quesadillas.

Step 4

To prepare the fiesta rice, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the cumin, stirring for about 30 seconds until fragrant.

Step 5

Add the cooked rice, diced tomatoes with green chilies, thawed corn, chopped cilantro, salt, and black pepper to the saucepan. Stir well and cook for 3-5 minutes, until warmed through and well combined.

Step 6

Slice each quesadilla into thirds or quarters. Serve warm alongside the fiesta rice. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(2202.3g)

Amount per serving	% Daily Value*
Calories	3494.2

Total Fat 131.2g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 599.6mg	0%
Sodium 7456.2mg	0%
Total Carbohydrate 335.3g	0%
Dietary Fiber 19.6g	0%
Total Sugars 28.5g
Protein 243.7g	0%

Vitamin D 5.6IU	0%
Calcium 1710.8mg	0%
Iron 25.3mg	0%
Potassium 3129.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 27.9%

Carbs: 38.4%