Bad Photo Sunday – Rio Grande Quesadillas

I just think that quesadillas are a very un-photogenic food. And it’s too bad, because this recipe is my all-time favorite recipe for quesadillas. I say that I rarely make the same thing twice – and that really is true – but I’ve made these probably a dozen times in the last few years. That really says a lot!

The recipe calls for cooked, shredded chicken. I’ve done this a few different ways in the past – the easiest is if you have some chicken left over. This particular time, I used leftover roasted chicken and it was delicious. But if you don’t have any chicken leftover, the easiest thing to do is throw some chicken breasts in some boiling water, and once it’s cooked and cooled, the chicken shreds quite easily.

And you might notice that the recipe calls for Monterey Jack, but in the picture below, I used cheddar because I had it on hand. They both work equally as well.

This is a very filling quesadilla, so although it could work as an appetizer, they work even better as a main meal. I like to serve them with salsa, sour cream, and guacamole (if I have some avocados on hand). This one is highly recommended! Rio Grande Quesadillas
adapted from Great American Brand Name Recipes

Serves 6

2 cups shredded cooked chicken
11/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (16 ounces) refried beans
6 large flour tortillas
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
3/4 cup water
2-4 teaspoons Taco Seasoning*
Vegetable oil

Combine chicken, water and taco seasoning in a medium skillet. Bring to a boil using medium-high heat. Reduce heat and simmer (uncovered) for 15 minutes. Stir in retried beans.

Spread approximately 1/3 cup of chicken-bean mixture over half of each tortilla. Layer cheese, green onions and cilantro evenly over chicken-bean mixture. Fold each tortilla in half.

In a large skillet, heat a small amount of oil over medium-high heat until hot. Quickly fry each quesadilla until slightly crisp, turning once. Cut each quesadilla into quarters.

*I make my own taco seasoning. Let me know if you’d like the recipe.

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