• 4servings
  • 10minutes
  • 812calories

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Ingredients Jump to Instructions ↓

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

  2. 1/2 cup Pace® Chunky Salsa or Pace® Picante Sauce

  3. 1 cup rinsed and drained canned black beans

  4. 2 (4 1/2 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained

  5. 10 (8 inch) flour tortillas

  6. Fiesta Rice:

  7. 1 (10 1/2 ounce) can Campbell's® Condensed Chicken Broth

  8. 1/2 cup water

  9. 1/2 cup Pace® Chunky Salsa

  10. 2 cups uncooked instant rice

Instructions Jump to Ingredients ↑

  1. Heat the oven to 425 degrees 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.

  5. 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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