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Home Recipes Cuisines North America Mexican

Rio Grande Quesadillas

Name: Rio Grande Quesadillas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3-6 servings.
Cuisine: North America, Mexican
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 shredded Monterey Jack cheese; 1 to 2 tablespoons vegetable oil

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

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.

Rio Grande Quesadillas Recipe photo by Taste of Home

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 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.

Rio Grande Quesadillas

Ingredients

Directions

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