Chicken And Black Bean Quesadillas


1  10 3/4 ounce can Campbell's® Condensed Cheddar Cheese Soup
1/2  cup Pace® Chunky Salsa or Picante Sauce
1   cup rinsed and drained canned black beans
2  4 1/2 ounce cans Swanson® Premium White Chunk Chicken Breast in Water , drained
10   flour tortillas (8-inch) , warmed
Fiesta Rice

Fiesta Rice;
1  10 1/2 ounce can Campbell's® Condensed Chicken Broth
1/2  cup water
1/2  cup Pace® Chunky Salsa
2   cups uncooked instant white rice


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.

Fiesta Rice;

1. Heat broth, water and 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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