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Baked Chicken and Black Bean Quesadillas
Recipe by:
MTR
Stuffed with canned chicken breast and black beans, baked in the oven, then served with a simple Spanish rice, this is a meal anyone can make. This is also a great use for leftover grilled chicken breast pieces.
Ready in 30 mins
Added to favorites by 13 cooks
Ingredients
Serves: 4
- 1 (9.75 ounce) can chicken breast in water, drained
- 1 cup canned black beans, rinsed and drained
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup your favorite chunky salsa
- 2 tablespoons chopped fresh cilantro
- 8 (8 inch) flour tortillas
-
- Spanish Rice
- 1 3/4 cups chicken broth
- 1/2 cup your favorite chunky salsa
- 2 cups uncooked instant rice
- 2 tablespoons chopped fresh cilantro
Preparation method
Prep: 15 mins | Cook: 15 mins1.
Preheat oven to 375 degrees F.
2.
Stir the chicken breast, black beans, Cheddar cheese, 1/2 cup salsa, and 2 tablespoons cilantro together in a bowl until combined. Place two tortillas onto each of two baking sheets. Evenly divide the filling between the tortillas, then place the remaining tortillas on top.
3.
Bake in the preheated oven until the cheese has melted and the filling is hot, about 15 minutes.
4.
Meanwhile, bring the chicken broth and 1/2 cup salsa to a boil in a large saucepan. Stir in the instant rice, cover, and remove from the heat. Let stand at least 5 minutes, then stir in the re
5.
Fiesta Rice: Heat 1 can (10 1/2 ounces) Campbell's(R) Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace(R) 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. Let stand for 5 minutes then stir in the remaining 2 tablespoons of cilantro.
6.
Cut the quesadillas into 6 pieces each, and serve with the Spanish rice.
Provided by: Man Tested Recipes
Last updated:
Mar 27 2013
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