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Rio Grande Quesadillas

By: Shawn Nelson

"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."

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 servings

Ingredients

2 cups shredded cooked chicken
3/4 cup water
1 (1.25 ounce) package taco seasoning
1 cup refried beans
6 flour tortillas (7 inches)
1 (2 ounce) jar diced pimientos, drained
1/4 cup chopped green onions
1/4 cup minced fresh cilantro
1 1/2 cups shredded Monterey Jack cheese
1 tablespoon 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.