Rio Grande Quesadillas Recipe

5 1
Rio Grande Quesadillas Recipe
Rio Grande Quesadillas Recipe photo by Taste of Home
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Rio Grande Quesadillas Recipe

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5 1
Publisher Photo
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.
MAKES:
3-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

  • 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
  1. In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
  2. 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

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