Easy Chicken and Black Bean Quesadillas With Fiesta Rice
Recipe: #850
October 19, 2011
Categories: Beans, Chicken, Southwest, Cinco de Mayo, Chicken Dinner, more
"From the Campbell's site. I usually don't like using soups in a recipe, but this one looked good."
Ingredients
Nutritional
- Serving Size: 1 (444.4 g)
- Calories 985.3
- Total Fat - 56.7 g
- Saturated Fat - 26.7 g
- Cholesterol - 225.8 mg
- Sodium - 1169.5 mg
- Total Carbohydrate - 54.1 g
- Dietary Fiber - 4.7 g
- Sugars - 2.3 g
- Protein - 61.6 g
- Calcium - 697.4 mg
- Iron - 5.6 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oven to 425°F.
Step 2
Cook cubed chicken in a large nonstick skillet over medium-high heat, about 5 minutes. Drain juices, reserving if desired for fiesta rice.
Step 3
While chicken is cooking, in a 1-quart sauce pan, heat soup, salsa, and beans over medium heat until hot. Pour over chicken and stir gently.
Step 4
Using 2 baking sheets, place tortillas on baking sheets. On HALF of each tortilla spread 1/3 cup chicken mixture. Don't get to close to the edge, keep a 1/2 inch margin. Brush tortilla edges with water. Cover the filling by folding the tortilla in half. Press edges to seal.
Step 5
Bake 5 minutes, or until filling is hot. Cut each tortilla into 2 wedges if
Step 6
ALTERNATE METHOD: Place 5 tortillas on baking sheets. Spread 2/3 cup chicken mixture on tortillas, keeping a 1/2 inch margin around the edges. Top with remaining tortillas.
Step 7
Fiesta Rice: In a 2-quart saucepan, heat broth, water, and salsa over medium-high heat. Bring to a boil. Stir in uncooked instant white rice. Remove from heat, cover, and let stand 5 minutes.
Tips
No special items needed.