Rio Grande Quesadillas
2 cups shredded cooked chicken
11/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (16 ounces) refried beans
6 large flour tortillas
1/4 cup chopped pimiento
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
3/4 cup water
1 package (1.25 ounces) Taco Spices & Seasonings
Salsa (optional, see recipe)
Guacamole (optional, see recipe)
Combine chicken, water and Taco Spices &
a medium skillet. Bring to a boil using medium-high heat. Reduce heat and
simmer (uncovered) for 15 minutes.
Stir in retried beans.
Spread approximately 1/3 cup of chicken-bean mixture over half of each tortilla. Layer cheese, pimiento, green onions and cilantro evenly over chicken-bean mixture. Fold each tortilla in half
In a large skillet, heat a small amount of oil over medium-high heat until hot. Quickly fry each
quesadilla until slightly crisp, turning once.
Cut each quesadilla into quarters. Serve with salsa and
Makes 6 servings