Posted: 09/08/2018

Rio Grande Chicken Quesadilla Recipe

Name: Rio Grande Chicken Quesadilla Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 3/4 cup water; 2-4 teaspoons taco seasoning (depending on preference); 1 can (16 oz) refried beans; 6 large flour tortillas; 1 1/2 cups (6 ounces) shredded Monterey Jack cheese; 1/4 cup chopped green onions; 1/4 cup chopped fresh cilantro; Vegetable oil

Total Time: 20 mins 0 Reviews Jump to Recipe

Taco seasoned chicken and refried beans make up the filling in this Rio Grande Chicken Quesadilla Recipe that is family friendly and filling.

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Rio Grande Chicken Quesadilla Recipe

Originally posted June 1, 2008 – As I go back and remake recipes from the archives here on Taste and Tell, I will sometimes look for favorite recipes that I think need a new chance in the spotlight. Other times, I’ll look for the really, really bad photos that need retaken asap. This chicken quesadilla recipe falls into both of those categories. Not only has it been a family favorite for many, many years, but the original photo was so bad that it’s not surprising that it’s been lost in the archives. I’ve seriously made these quesadillas more times that I could count. They are a little different from your typical quesadillas because of the refried beans. They make these substantial enough for a filling dinner that my family loves!

How to Make Chicken Quesadillas

This recipe starts with cooked, shredded chicken. I use this a lot in my cooking – mostly because it’s an easy way to get dinner on the table in a hurry. If you make chicken often, take the leftovers and shred it and keep it for easy recipes like this. Or I’ll cook extra chicken just so that I have extra shredded chicken on hand. It actually freezes very well, too!

You’ll start by combining the chicken with taco seasoning and simmering them together. Then you’ll stir in refried beans.

Spread the chicken and bean mixture evenly over half of you tortilla. Top with cheese, green onions and cilantro. Then fold the tortilla in half, enclosing all of those fillings.

Heat a small amount of vegetable oil in a large skillet. When it’s hot, add the folded tortilla and cook until the quesadilla is crispy. Flip the quesadilla and cook on the second side.

Cut the quesadilla into triangles and serve. My favorite is to serve them with sour cream, salsa and guacamole!

Fillings for an Easy Quesadilla Recipe

I think one of my favorite things about this quesadilla recipe is the fillings. I think the refried beans give it a lot more substance than most quesadillas, making these a perfect lunch or dinner recipe. While you could switch up the fillings easily, here is what I put in this easy chicken quesadilla recipe:

cooked, shredded chicken with taco seasoning
refried beans
Monterey Jack cheese
green onions
cilantro

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More Quesadilla Recipes:

Grilled Corn Quesadilla Recipe
Bacon Cheeseburger Quesadillas
Greek Quesadillas
Cuban Quesadilla Recipe
Sweet Potato Chicken Quesadillas

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Rio Grande Chicken Quesadilla Recipe

Author: Deborah Harroun
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Cook
Cuisine: Mexican

Print Recipe

Description

Taco seasoned chicken and refried beans make up the filling in this Rio Grande Chicken Quesadilla Recipe that is family friendly and filling.

Scale

Ingredients

2 cups cooked, shredded chicken
3/4 cup water
2–4 teaspoons taco seasoning (depending on preference)
1 can (16 oz) refried beans
6 large flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
Vegetable oil

Instructions

Combine chicken, water and taco seasoning in a medium skillet over medium-high heat. Bring to a boil. Reduce heat and simmer (uncovered) for 15 minutes. Stir in retried beans.
Spread approximately 1/3 cup of the chicken mixture over half of each tortilla. Layer cheese, green onions and cilantro evenly over the chicken mixture. Fold each tortilla in half.
In a large skillet, heat a small amount of vegetable oil over medium-high heat until hot. Quickly fry each quesadilla until slightly crisp, turning once. Cut each quesadilla into quarters.

Recipe Notes:

Adapted from The Great American Brand Name Cookbook

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.