How to make Chicken Quesadillas, Mexican Rice & Sweet Corn Cake in 30 minutes or less

I am going to take you step-by-step on how to make this Mexican Fiesta dinner in less than 30 minutes. Chicken Quesadillas, Mexican Rice and Sweet Corn Cake. Quick recipes I love! Being a mom, working and trying to manage a household, oh these quick recipes do come in handy. Most important, the family enjoys a Mexican Dinner just as it was prepared at a restaraunt.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Chicken Breast Tenders
• Uncle Bens Mexican Fiesta Rice
• Corn Cake Mix
• Frozen Mixed Peppers
• 1 Can of Creamed Corn
• Sugar
• Margarine
• Olive Oil or Cooking Oil
• Large Flour Tortillas
• Mexican Style Shredded Cheese

1. 
    
   Chi-Chi's Sweet Corn Mix

   Lets Prepare the Sweet Corn Cake
   
   Preheat the oven to 350 F. Film or spray a 9 x 5" loaf pan. I have included the ingredients that will you need for the pre-packaged sweet corn cake for you to see how easy and quick it is to prepare.
   
   Chi-Chi's Sweet Corn Cake Mix
   2 teaspoons cup melted margarine
   1/4 cup water
   2 teaspoons of sugar
   15 oz. can cream-style corn
   
   Combine all of the above ingredients, stir and pour into dish and bake for 15-20 minutes on 350 F.

2. 
    
   Uncle Ben's Mexican Fiesta Rice

   Start your Uncle Ben's Mexican Fiesta Rice.
   
   Add 2 teaspoons of margarine and Seasoning mix to water on high heat
   Bring to a boil and add rice
   Stir, cover and reduce heat to simmer.
   Cooks in approximately 15 minutes.
   Let stand for 5 minutes then ready to serve.

3. 
    
   Perdue Chicken Breast Tenders

   Time for the Chicken and Peppers
   
   Clean chicken well. You can either slice the chicken tenders into small pieces or either chop as cooking which is much easier. Add 3 teaspoons of Olive or Cooking oil into frying pan on medium heat. Input chicken breast tenders.

4. 
    

   Add frozen mixed peppers to chicken breast. If you prefer cutting your own vegetables such as green pepper, red pepper, yellow pepper and onions you can do so. The mixed peppers are already seasoned with Mexican flavor. Pre-packaged peppers is a huge time saver on preparation and clean-up also. Continue to stir and flip chicken/peppers. Normally takes about 15-20 minutes to cook depending on the temperature and thickness of meat.

5. 
    

   Time for the Tortillas!
   
   Heat a large cast iron frying pan to medium high heat. If you have a griddle this would be perfect because you can cook more than one at a time. Add about 1/2 teaspoon of oil or butter and spread it around the bottom of the pan with a spatula. Take large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

6. 
    

   Sprinkle a handful of Mexican Shredded Cheese on top of the tortilla and add the chicken and peppers. Do not layer on the ingredients thick. This is a quesadilla, not a quiche.

7. 
    

   Fold the tortilla and cook for approximately two-minutes on each side. If you prefer crunchy, cook a little longer.

8. 
    

   Now eveything should be done. Chicken Quesadillas, Mexican Rice and Corn Cake.

Tips & Warnings

• Great served with guacamole, sour cream, salsa and lettuce.