I'm always on the look-out for quick, easy recipes for dinner. I decided to head over to Campbell's website to see what they had, knowing they always have a plethora of simple and tasty meals. We decided to try this one first and were very impressed. Even Robby liked these quesadillas! And don't let the canned chicken scare you. I've personally never bought canned chicken before because it kind of made my stomach churn, but I was pleasantly surprised. You can substitute cooked and shredded chicken breasts if you'd like. I just like the ease of opening a can and dumping it in.
Chicken & Black Bean Quesadillas Recipe
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
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.
