Quick & Easy Chicken & Black Bean Quesadillas


1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

1/2 cup chunky salsa

1 cup rinsed and drained canned black beans

2 cans (4.5 ounces each) white chunk chicken breast in water, drained

10 flour tortillas (8-inch), warmed

Fiesta Rice (see recipe below)


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.
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 uncookedinstant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.

Recipe shared from: www.campbellskitchen.com