Cooking Directions

• Heat the oven to 425°F.
• Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.
• 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.
• Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces.  Serve with the Fiesta Rice.

Ingredients

• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 0.5 cup Pace® Chunky Salsa
• 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 tortilla, warmed