Rio Grande Quesadillas

Ingredients:

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 
Vegetable oil 
Salsa (optional, see recipe)
Guacamole (optional, see recipe) 

Directions

Combine chicken, water and Taco Spices & Seasonings in 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 guacamole (optional).

Yield:

Makes 6 servings