| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Chicken |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 1/2 |
c |
Uncooked instant white rice |
| 1 1/4 |
c |
Shredded cooked chicken |
| 1 |
|
15-oz jar Medium Cheese'n Salsa Dip |
| 2 |
cn |
(15 oz) Black Beans; drained, rinsed |
| 1 |
pk |
(1 1/4 oz) Taco Seasoning Mix |
| 2/3 |
c |
Water |
| 1 |
c |
Raisins |
| 1 |
pk |
(11.5 oz) 8-in flour tortillas |
| 4 |
oz |
Shredded colby-Monterey Jack blend cheese; (1 cup) |
| 1/2 |
c |
Light sour cream; up to 1 cup |
| 1/4 |
c |
Chopped green onions; up to 1 cup |
| 1 |
|
Tomatoes; chopped, up to 3 |
| 1/2 |
c |
Crushed blue tortilla chips; if desired |
|
8 |
servings |
INSTRUCTIONS
GARNISH
Heat oven to 375 F. Spray large cookie sheet with nonstick cooking spray.
In medium saucepan, bring 1 1/2 cups water to a boil. Stir in rice; remove
from heat. Cover; let stand 5 minutes.
Stir in chicken and dip. Cook over medium-high heat for 2 to 3 minutes or
until hot, stirring constantly. Cover to keep warm.
In another medium saucepan, combine beans, taco seasoning mix and 2/3 cup
water. Bring to a boil over medium-high heat, stirring frequently. Stir in
raisins. Cover to keep warm.
Place 2 tortillas on spray-coated cookie sheet. Spoon generous 1 cup rice
mixture onto each tortilla; spread to edges. Top each with second tortilla
and 1 1/2 cups bean mixture, spreading to edges. Repeat with third tortilla
and remaining rice mixture. Top each with fourth tortilla and 1/2 cup
cheese, sprinkling cheese to edges of tortillas.
Bake at 375 F. for 7 to 8 minutes or until cheese is melted and filling is
hot. To serve, cut each quesadilla into 4 wedges. Garnish with sour cream,
onions, tomatoes and tortilla chips.
Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on May 03, 1998
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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”