Chicken and Black Bean Quesadillas

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!

Recipe from Swanson Premium Chicken
SERVINGS
4
PREP TIME
15 mins
TOTAL TIME
25 mins

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
  • 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

Related Video
How to Make a Mexican Four Cheese and Chicken Quesadilla

You can make a quesadilla better than any restaurant in less than 15 minutes with this Mexican four cheese and chicken quesadilla recipe. Featuring salsa conqueso, guacamole and chicken, this Mexican staple will melt in your mouth.

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 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.
Comments
Back to Top