Lunch: Rio Grande Quesadillas Recipe
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 (6 ounces) shredded Monterey Jack cheese
1 to 2 tablespoons vegetable oil
Instructions
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.
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Nutrition Facts
Serving Size: 3
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
