Fiesta rice quesadillas

1 Servings

Ingredients

Quantity Ingredient
1½ cup Water
1½ cup Uncooked instant white rice
1¼ cup Shredded cooked chicken
1 15-oz jar Medium Cheese'n Salsa Dip
2 cans (15 oz) Black Beans; drained, rinsed
1 pack (1 1/4 oz) Taco Seasoning Mix
⅔ cup Water
1 cup Raisins
1 pack (11.5 oz) 8-in flour tortillas
4 ounces Shredded colby-Monterey Jack blend cheese; (1 cup)
½ cup Light sour cream; up to 1 cup
¼ cup Chopped green onions; up to 1 cup
1 Tomatoes; chopped, up to 3
½ cup Crushed blue tortilla chips; if desired
8 servings

Directions

GARNISH

Heat oven to 375 F. Spray large cookie sheet with nonstick cooking spray.

In medium saucepan, bring 1½ 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 ⅔ 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 ½ cups bean mixture, spreading to edges. Repeat with third tortilla and remaining rice mixture. Top each with fourth tortilla and ½ 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@...> on May 03, 1998

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