Chicken and Black Bean Quesadillas

Cheese sauce, chicken, black beans and salsa are folded inside flour tortillas and baked until tortillas are crisp: A new family-favorite dish is born!

Chicken and Black Bean Quesadillas
SERVINGS
4
PREP TIME
15 mins
TOTAL TIME
25 mins
Ingredients
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  • 1 10 3/4 ounce can Campbell's® Condensed Cheddar Cheese Soup
  • 1/2 cup Pace® Chunky Salsa or Picante Sauce
  • 1 cup rinsed and drained canned black beans
  • 2 4 1/2 ounce cans Swanson® Premium White Chunk Chicken Breast in Water , drained
  • 10 flour tortillas (8-inch) , warmed
  • Fiesta Rice
Fiesta Rice
  • 1 10 1/2 ounce can Campbell's® Condensed Chicken Broth
  • 1/2 cup water
  • 1/2 cup Pace® Chunky Salsa
  • 2 cups uncooked instant white rice

Directions
1. 
Heat the oven to 425 degrees F.
2. 
Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.
3. 
Place the tortillas onto 2 baking sheets. Spread about 1/3 cup soup mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
4. 
Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces. Serve with the Fiesta Rice.
Fiesta Rice
1. 
Heat broth, water and salsa in a 2-quart saucepan over medium-high heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.
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