Rio Grande Quesadillas Recipe

Rio Grande Quesadillas Recipe photo by Taste of Home

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A well-seasoned filling of chicken and refried beans makes this quick Southwest specialty from Shawn Nelson of Evansville, Indiana a popular choice for lunch or supper. Green onions and cilantro add a burst of fresh flavor.

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Rio Grande Quesadillas Recipe

Prep/Total Time: 30 min.

Yield: 3-6 Servings

20 10 30

Ingredients

2 cups shredded cooked chicken
3/4 cup water
1 envelope taco seasoning
1 cup refried beans
6 flour tortillas (7 inches)
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped green onions
1/4 cup minced fresh cilantro
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 to 2 tablespoons vegetable oil

Directions

In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Yield: 3-6 servings.

Originally published as Rio Grande Quesadillas in Taste of Home August/September 2004, p46

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota