Chicken & Black Bean Quesadillas

Campbell's Chicken & Black Bean Quesadillas Recipe

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!

At a glance

Prep

15 min.

Total

25 min.

Serves

4

Servings: 5 pieces each

Cook: 5 min.

Bake: 5 min.

Made With

  • Campbell’s® Condensed Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa or Pace® Picante Sauce
1 cup rinsed and drained canned canned black beans
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
10 flour tortillas, warmed

How to Make It

  • 1

    Heat the oven to 425°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.

Full Screen View

  • 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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RID#23619

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