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
- 1/2 cup Pace® Chunky Salsa or Medium Picante Sauce
- 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
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Tips
- 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.
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Step 1
Heat the oven to 425°F.
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Step 2
Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.
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Step 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.
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Step 4
Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces. Serve with the Fiesta Rice.
