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

by 15  people


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Servings: 4
Prep Time: 15 mins
Total Time: 25 mins
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Ingredients
  • 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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