Rio Grande Quesadillas

Total Time

Prep/Total Time: 30 min.


3-6 servings

Updated: Jun. 27, 2023
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.


  • 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 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.