Back to Rio Grande Quesadillas

Print Options


Card Sizes

Rio Grande Quesadillas Recipe

Rio Grande Quesadillas Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:3-6 servings


  • 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.

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Rio Grande Quesadillas

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.