Rio Grande Quesadillas Recipes

RIO GRANDE QUESADILLAS

Rio Grande Quesadillas image

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.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 3-6 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts :

RIO GRANDE CHICKEN QUESADILLAS

Rio Grande Chicken Quesadillas image

Provided by Rada Cutlery

Number Of Ingredients 9

Ingredients

2 cups cooked chicken, shredded
1.25 (oz.) pkg. taco seasoning mix
3/4 cup water
1 16 oz. can refried beans
6 large flour tortillas
1 1/2 cups Monterey Jack cheese, grated
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
Vegetable oil

Steps:

Chop 1/4 cup fresh cilantro.
Chop 1/4 cup green onions.
Bring 2 cups shredded, cooked chicken, 1 package taco seasoning, and 3/4 cup water to a boil in a medium saucepan. Once boil is reached, reduce heat and let simmer for 15 minutes.
After 15 minutes, add 1 can refried beans. Stir. Remove saucepan from heat.
In a skillet, add 1 tablespoon cooking oil. Place on heat source turned to medium heat. Add portion of chicken mixture to tortilla.
Sprinkle green onion, cilantro, and Monterey Jack cheese on top of chicken mixture. Add another tortilla to top. Cook, being sure to flip so that both sides are slightly brown and that the cheese inside is melted.
Remove from heat. Serve with salsa and sour cream. Cut into halves or quarters. Enjoy!

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