Rio Grande Especial Recipes
RIO GRANDE QUESADILLAS
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
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 :
SALSA RIO GRANDE
Steps:
- In a medium bowl, combine the onion, garlic, jalapeños, tomatoes, cumin, cilantro, lime juice, salt, pepper, and hot sauce.
- The salsa can be stored in an airtight container in the refrigerator for up to two weeks.
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