Rio Grande Quesadillas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3-6 servings.
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.
Ingredients
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2 cups shredded cooked chicken
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3/4 cup water
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1 envelope taco seasoning
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1 cup refried beans
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6 flour tortillas (7 inches)
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1 jar (2 ounces) diced pimientos, drained
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1/4 cup chopped green onions
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1/4 cup minced fresh cilantro
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1-1/2 cups shredded Monterey Jack cheese
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1 to 2 tablespoons vegetable oil
Directions
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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.
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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.
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