Chicken & 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!
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
0.5 cup Pace® Chunky Salsa
1 cup rinsed and drained canned black beans
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
10 flour tortilla, warmed
0.5 cup Pace® Chunky Salsa
1 cup rinsed and drained canned black beans
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
10 flour tortilla, warmed
Instructions
Heat the oven to 425°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.
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.
Chicken & 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!
Directions
Print
Heat the oven to 425°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.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup Pace® Chunky Salsa1 cup rinsed and drained canned black beans2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained10 flour tortilla, warmed
New Mexico Stacked Enchiladas
If you're in the mood for a little Tex-Mex...
Chocolate Raspberry Mini-Napoleons
These mini Napoleons are perfect for a des...
Beef & Veggie Sloppy Joes
Our 5-ingredient recipe for Beef & Veggie ...
Crab Appetizer Napoleons
Here's some tasty appetizers sure to impre...