Rio Grande Chicken Quesadillas Food

RIO GRANDE CHICKEN QUESADILLAS

Rio Grande Chicken Quesadillas image

Provided by Rada Cutlery

Number Of Ingredients 9

Ingredients

2 cups cooked chicken, shredded
1.25 (oz.) pkg. taco seasoning mix
3/4 cup water
1 16 oz. can refried beans
6 large flour tortillas
1 1/2 cups Monterey Jack cheese, grated
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
Vegetable oil

Steps:

Chop 1/4 cup fresh cilantro.
Chop 1/4 cup green onions.
Bring 2 cups shredded, cooked chicken, 1 package taco seasoning, and 3/4 cup water to a boil in a medium saucepan. Once boil is reached, reduce heat and let simmer for 15 minutes.
After 15 minutes, add 1 can refried beans. Stir. Remove saucepan from heat.
In a skillet, add 1 tablespoon cooking oil. Place on heat source turned to medium heat. Add portion of chicken mixture to tortilla.
Sprinkle green onion, cilantro, and Monterey Jack cheese on top of chicken mixture. Add another tortilla to top. Cook, being sure to flip so that both sides are slightly brown and that the cheese inside is melted.
Remove from heat. Serve with salsa and sour cream. Cut into halves or quarters. Enjoy!

RIO GRANDE QUESADILLAS

Rio Grande Quesadillas image

A well-seasoned filling of chicken and refried beans makes this quick Southwest specialty from Shawn Nelson of Evansville, Indiana a popular choice for lunch or supper. Green onions and cilantro add a burst of fresh flavor.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 3-6 servings.

Number Of Ingredients 10

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 shredded Monterey Jack cheese
1 to 2 tablespoons vegetable oil

Steps:

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

Nutrition Facts :

CHICKEN QUESADILLAS

Chicken quesadillas image

These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken

Provided by Sara Buenfeld

Time 16m

Number Of Ingredients 8

Ingredients

4 tbsp hot salsa from a jar
2 large flour tortillas, seeded or plain
215g can kidney beans, drained and roughly mashed
1 spring onion, chopped
50g leftover roast chicken, shredded (use the last of the meat on the carcass)
85g grated mature cheddar
½ a 20g pack coriander, leaves chopped (optional)
oil, for brushing

Steps:

Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium

RIO GRANDE CHICKEN

Rio Grande Chicken image

Make and share this Rio Grande Chicken recipe from Food.com.

Provided by drskyles1

Categories < 60 Mins

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

3 chicken breasts
1 1/2 cups black beans
1 1/2 cups mexican cheese
1 1/2 cups rice
1/3 cup cilantro, chopped
1 cup sweet onion, chopped
1 cup sour cream
1 avocado, sliced
3 cups romaine lettuce, shredded
1 cup salsa, fresco
1 tomatoes, chopped
1 chipotle pepper, chopped

Steps:

Gril marinated chicken and slice.
cook rice and beans.
in a serving bowl.
add:.
rice.
black beans.
romaine.
onions.
chipotle peppers.
sliced chicken.
mexican cheese.
sour cream.
sliced avocados.
cilantro.
top with salsa fresco.
serve with: lime wedges.

Nutrition Facts : Calories 646.7, Fat 30.3, SaturatedFat 14.1, Cholesterol 97.9, Sodium 705.7, Carbohydrate 62, Fiber 8.5, Sugar 5.1, Protein 32.5

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