Chipotle Chicken and Bacon Quesadillas with Mazola #Sobrecitos & Giveaway! #Spon

Have I mentioned how bad I am at making Spanish rice? We have it with more than half our meals, dinner anyway, and after a lifetime of eating and helping prep dinner I still can't get it to come out right -- my track records about 1 out of 3. Missy is the same way except instead of mushy rice her thing is over salted or clumps of bouillon throughout the rice. Mazola Sobrecitos are meant for her, and definitely anyone else that wants to take the guesswork out of seasoning. 

The Mazola Sobrecitos Bouillon Packets make meals easy and fast. Instead of using the hard cubes that don't always dissolve evenly, you just rip a packet open and drop it in. 

Every dish I used it in, the bouillon dissolved completely, without a lot of help too. I decided to attempt rice on my own using the chicken flavor and then used the tomato flavor to season the veggies that I was going to make our chipotle chicken and bacon quesadillas with. 

Super excited to find that Mazola uses natural sea salt in their bouillon, because it is something that we prefer when cooking. Natural sea salt is less processed than iodized salt, and personally I think it tastes way better (especially over brownies!). I had no qualms about using two packets, which is the same as two cubes, for the dish.  

I love a good quesadilla, and I had a hankering for bacon and chipotle-- I know-- so I whipped up these incredible chipotle chicken and bacon quesadillas that were a total hit. Seriously, no one wanted to eat anything else for a couple days. 

Chipotle Chicken & Bacon Quesadillas with Spanish Rice

What you need (serves 4)
-Boneless, skinless chicken breast (1 lb makes 4)
-Flour tortillas
-1 onion
-1 red pepper
-chipotle sauce (an 8 oz can is more than enough)
-2-3 strips crisp bacon
-bacon ranch dressing
- 8 oz shredded cheese ( I prefer quesadilla queso)
- 1 cup rice
- 1 can peas (optional)
- 1 diced tomato
- Mazola cooking oil
- Mazola Sobrecitos chicken and tomato bouillon packets

What You Do
Cook chicken breast, cut into strips. Dice pepper and onion, saute in separate pan with Mazola Sobrecitos tomato bouillon. Crumble the crisp bacon strips. When veggies are cooked toss with chicken breast and bacon.

In a small mixing bowl combine a cup of bacon ranch dressing with two to three tablespoons chipotle sauce. Heat flat griddle, add dollop of butter and heat place one tortilla flat to heat. Add cheese, chipotles sauce and chicken filling. Top with another flour tortilla and flip. As soon as the cheese is entirely melted slide it off and cut in half. 

To make Spanish rice heat two tablespoons oil in large pan. Add rice, allow it to brown. Add one diced tomato, two cups water, bouillon and peas (drain first) if wanted. Bring to boil, reduce heat, cover and simmer for 15 minutes. 

Serve with sour cream, guacamole, salsa etc

Mazola has provided me with a giveaway package so that you can try their new bouillon packets out for yourself!

The Prize: $25 Walmart Gift Card and a box of Mazola Sobrecitos!

To Enter: 
For the mandatory entry, please visit
MazolaEspanol and comment with your favorite recipe. 

Additional Entries (leave a separate comment for each):
-Like MazolaEspanol on FB.
-Like USL on FB.  
-Follow me on Twitter

Contest ends October 1st at midnight, winner has 48 hours to respond before another winner is chosen. Must provide email address in comment. This giveaway is open to US entrants only, 18 years of age and up.


Find out more about Mazola products on their website, here. 

Visit their Facebook page for more recipes, here.
*This is part of a sponsored campaign with Latina Mom Bloggers and Mazola® Sobrecitos®. However, all opinions expressed are my own.*

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