Chicken & Black Bean Quesadillas

January 21, 2014

141

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!

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa or 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 tortillas (8-inch), warmed
Fiesta Rice

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.

Nutritions

Calories
779

Sodium
2015mg
83% DV

Fat
18g
28% DV

Protein
24g
49% DV

Carbs
126g
42% DV

Fiber
8g
33% DV