Easy Chicken and Black Bean Quesadillas With Fiesta Rice

Prep Time
Cook Time
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"From the Campbell's site. I usually don't like using soups in a recipe, but this one looked good."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.