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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rio Grande Quesadillas Recipe

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This recipe for Rio Grande Quesadillas is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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