I love this recipe because you donâ??t fry anything and baking it makes it much healthier.Â But donâ??t tell my husband that!!
Chicken and Black Bean Quesadillas
1 (10.75 ounce) can Campbellâ??s Condensed Cheddar Cheese Soup
1/2 cup PaceÂ® Chunky Salsa or Pace Picante Sauce
1 cup rinsed and drained canned black beans
2 (4.5 ounce) cans SwansonÂ® Premium Chunk Chicken Breast in Water, drained or freezer chicken10 (8 inch) flour tortillas
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.
TIP:Â I usually use chicken that I have cooked and shredded and is in the freezer.Â If there is a good sale on canned chicken, I will use that also.
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