• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fiesta Rice Quesadillas

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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
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

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.

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