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Rio Grande Quesadillas Recipe

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This recipe for Rio Grande Quesadillas, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet McLeod
Added: Sunday, April 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups shredded cooked chicken
3/4 cup water
1/2 envelope taco seasoning
1 cup refried beans
6 flour tortillas
1/4 cup minced fresh cilantro
1-1/2 cups shredded Monterey Jack cheese
1 to 2 T. vegetable oil

Directions:
Directions:
In a sauce pan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
Spoon about 1/3 cup chicken mixture over half of each tortilla; top with cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges.

Number Of Servings:
Number Of Servings:
3-6
Preparation Time:
Preparation Time:
15-30
Personal Notes:
Personal Notes:
The recipe also calls for diced pimentos and chopped green onion, but I don't add them.

 

 

 

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