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Old 09-07-2011, 07:10 AM
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lauriebear lauriebear is offline
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lauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the treelauriebear you could wrap up and put under the tree
star Chicken and Black Bean Quesadillas

Here is one I made last night!!! It was SO good!!!

Chicken and Black Bean Quesadillas

Ingredients
  • 1 can (10 oz can) Condensed Cheddar Cheese Soup
  • 1/2 cup Salsa
  • 1 cup rinsed and drained canned black beans
  • 1/2 pound of chicken you can use chicken you cook up or from a can (if you use can chicken use two cans and drain water)
  • 10 flour tortillas
  • Plain Brown or Quick Spanish Rice (see recipe below you will need 1 can chicken broth, 1/2 cup Salsa & water, 2 cups instant rice)
Directions
Heat the oven to 425 degrees
Heat the soup, salsa, beans and chicken in pot over medium heat until the mixture is hot and bubbling.
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.
Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces.

Serve with Rice.

Rice Directions – if plain just cook according to package.
Quick Spanish Rice: Heat 1 can Chicken Broth, 1/2 cup water and 1/2 cup Salsa in a pot over medium-high heat to a boil. Stir in 2 cups uncooked instant rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.

This serves 4
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Last edited by lauriebear; 09-07-2011 at 07:12 AM. Reason: fix receipe
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