Chicken & Black Bean Quesadillas

After a busy work day, these easy chicken and bean quesadillas are just
the recipe you'll want to come home to! Simple and satisfying, they
really hit the spot.

Chicken & Black Bean Quesadillas
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 5 min.
Bake Time: 5 min.

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/.

/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.

Makes: 4 servings (5 pieces each).

Kitchen Clip
For a Mexican-inspired salad, toss chopped romaine with sliced
cucumbers, diced mango (either fresh or from a jar) and a tangy
lime-cumin vinaigrette.
Received on Tue May 11 19:54:43 2010