Subject: Chicken & Black Bean Quesadillas
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 02 2003 - 20:42:31 EST
What better way to top off the week than with a tasty Mexican
favorite--quesadillas. And what better way to make them than with the
goodness of homemade and in less time than it takes for take-out, as
you'll discover with our delicious 15-minute Chicken & Black Bean
Quesadillas.
Chicken & Black Bean Quesadillas
from Campbell's Kitchen
Prep/Cook Time: 15 min.
1 can Campbell's(R) Cheddar Cheese Soup
1/2 cup Pace(R) Chunky Salsa OR Picante Sauce
1 cup canned black beans, rinsed and drained
2 cans (5 oz. each ) Swanson(R) Premium Chunk Chicken, drained
10 flour tortillas (8'')
Fiesta Rice
Directions:
PREHEAT oven to 425°F.
MIX soup, salsa, beans and chicken in saucepan and heat through.
SPREAD about 1/3 cup soup mixture on half of each tortilla to within
1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2
baking sheets.
BAKE 5 min. or until hot. Serve with Fiesta Rice . Serves 4.
Fiesta Rice: Heat 1 can Campbell's(R) Condensed Chicken Broth, 1/2 cup
water and 1/2 cup Pace(R) Chunky Salsa in saucepan to a boil. Stir in 2
cups uncooked Minute(R) White Rice. Cover and remove from heat. Let
stand 5 min. Fluff with fork.
Kitchen Clip:
Black beans are a versatile legume that are also known as Mexican beans,
Spanish beans or turtle beans. Black beans are small and shiny black,
and are widely used in chilis, soups and dips of Mexican and Spanish
cuisines. You can also prepare them with rice, puree them with broth for
sauce, marinate them for salads or simply serve them on their own.
This archive was generated by hypermail 2b28 : Sat Mar 01 2003 - 00:00:01 EST