Rio Grande Quesadillas

By bakers_delight85

Ingredients

• 2 cups shredded cooked chicken
• 3/4 cup water
• 1 envelope taco seasoning
• 1 cup refried beans
• 6 flour tortillas (7 inches)
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 cup chopped green onions
• 1/4 cup minced fresh cilantro
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 to 2 Tbsp. vegetable oil

Details

Servings 3

Preparation

Step 1

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 1/3 cup mixture over half of each tortilla; top with pimientos, onions, cilantro and cheese. Fold over. In a skillet over medium heat, cook quesadillas in 1 Tbsp. oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges.