Campbell's Kitchen Chicken and Black Bean Quesadillas

Ingredients

• 1 cup black beans canned rinsed drained
• 10.8 ounce campbell's® condensed cheddar cheese soup canned
• 9 ounce premium chicken breast in water chunk drained swanson® canned
• 10.5 ounce campbell's® condensed chicken broth canned
• 10 8-inch flour tortillas ()
• 2 cups rice instant uncooked
• 0.5 cup picante sauce pace®
• 0.5 cup chunky salsa pace®
• 0.5 cup water 

Equipment

• baking sheet
• sauce pan
• oven

Directions

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.
4. Spread about 1/3 cup soup mixture onto half of each tortilla to within 1/2 inch of the edge.
5. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
6. Bake for 5 minutes or until the filling is hot.
7. Cut the quesadillas in half, making 20 pieces.
8. Serve with the Fiesta Rice.
9. 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.
10. Let stand for 5 minutes.