Campbell's Kitchen Chicken and Black Bean Quesadillas

2 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 25 min

“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!” - by Campbell's Kitchen

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa or Pace® Picante Sauce
1 cup rinsed and drained canned black beans
2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
10 (8 inch) flour tortillas
Fiesta Rice:
1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
1/2 cup water
1/2 cup Pace® Chunky Salsa
2 cups uncooked instant rice

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Directions

Heat the oven to 425 degrees F.
Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.
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.
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: Heat 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky 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.