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Rio Grande Quesadillas

 Rio Grande Quesadillas
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.
3-6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.