Tasty quesadillas filled with delicious meats. Did you know that those are actually easy to make and taste just as good at home as they do at the restaurant? It’s true! Make this recipe for Rio Grande Quesadillas today!
Rio Grande Chicken Quesadillas Recipe
Ingredients you will need:
- 2 cups shredded, cooked chicken
- 1 package (1.25 oz) taco seasoning mix
- 3/4 cup water
- 1 can (16 oz) refried beans
- 6 large flour tortillas
- 1 1/2 cups grated Monterey Jack cheese
- 1/4 cup chopped green onions
- 1/4 chopped fresh cilantro
- Vegetable oil
Chop 1/4 cup fresh cilantro. One of the best knives available for chopping fresh herbs is the Rada French Chef Knife.
Chop 1/4 cup green onions.
Bring 2 cups shredded, cooked chicken, 1 package taco seasoning, and 3/4 cup water to a boil in a medium saucepan. Once boil is reached, reduce heat and let simmer for 15 minutes.
After 15 minutes, add 1 can refried beans. Stir. Remove saucepan from heat.
In a skillet, add 1 tablespoon cooking oil. Place on heat source turned to medium heat. Add portion of chicken mixture to tortilla.
Sprinkle green onion, cilantro, and Monterey Jack cheese on top of chicken mixture. Add another tortilla to top. Cook, being sure to flip so that both sides are slightly brown and that the cheese inside is melted.
Remove from heat. Serve with salsa and sour cream. Cut into halves or quarters. Enjoy!
Rio Grande Chicken Quesadillas
- 2 cups cooked chicken, shredded
- 1.25 (oz.) pkg. taco seasoning mix
- 3/4 cup water
- 1 16 oz. can refried beans
- 6 large flour tortillas
- 1 1/2 cups Monterey Jack cheese, grated
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- Vegetable oil
- Chop 1/4 cup fresh cilantro.
- Chop 1/4 cup green onions.
- Bring 2 cups shredded, cooked chicken, 1 package taco seasoning, and 3/4 cup water to a boil in a medium saucepan. Once boil is reached, reduce heat and let simmer for 15 minutes.
- After 15 minutes, add 1 can refried beans. Stir. Remove saucepan from heat.
- In a skillet, add 1 tablespoon cooking oil. Place on heat source turned to medium heat. Add portion of chicken mixture to tortilla.
- Sprinkle green onion, cilantro, and Monterey Jack cheese on top of chicken mixture. Add another tortilla to top. Cook, being sure to flip so that both sides are slightly brown and that the cheese inside is melted.
- Remove from heat. Serve with salsa and sour cream. Cut into halves or quarters. Enjoy!
Cut Like You Mean It!
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More Than Just a Pizza Cutter!
Everyone knows that the Rada Pizza Cutter is the premier way to cut pizza. But did you know it’s equally useful when it comes to cutting bread dough, homemade pasta, giant cookies, and, yes, quesadillas? Well, now you do, and if you don’t have one, don’t wait another minute! It’s 100% made in the USA and comes with a Lifetime Guarantee.
Bring the Mexican Restaurant Home!
Rio Grande Quesadillas are far from the only Mexican dish that’s easy and delicious to prepare at home. Here are two of our favorites that are sure to thrill your friends and family!
These enchiladas are a Mexican food staple, and for good reason. Featuring tasty chicken and rich cheese, these enchiladas are a classic that will never fail to please!
This Mexican-inspired soup is a warm favorite that will light up your taste buds! This healthy soup is the perfect way to enjoy a Mexican dish on a cool evening!
Rio Grande Quesadilla Video Recipe
Chicken Quesadillas Video Transcript
Hi, Kristy in the Rada Kitchen, today I want to share one of my family’s favorite recipes, they’re called Rio Grande Quesadillas. They’re chicken quesadillas, and first you need to chop up a couple of the fresh ingredients. I have some fresh cilantro and you need about a fourth cup of green onions. And one of the best knives to chop fresh herbs like this is the Rada French Chef Knife. It has a super sharp blade so you can easily chop up herbs and vegetables and then you need about a fourth cup of green onions. I like to finely chop them, leave them in bigger slices, if you wish. I like to throw in a bit of the greens for some color, too. And then the next step, we’ll go over to the stove.
In a medium saucepan I’ve added 2 cups of shredded, cooked chicken, and I have a 1.25 ounce package of taco seasoning. And then I’m going to add 3/4’s cup of water. We’re going to bring that to a boil. So once the mixture has come to boil we’re going to reduce the heat and simmer this for 15 minutes uncovered. After 15 minutes we’re going to stir in a 16 ounce can of refried beans. We’re going to set this aside, and in a skillet, we’re going to add a tablespoon of oil. And then you’ll need 6 large tortillas. Put one down and take some of the mixture and just spread that around on the tortilla. And then I’m going to sprinkle that with green onion, some cilantro, and then I have some Monterey jack cheese. And you’ll put another tortilla on the top.
So I have it on medium, medium-high heat, and you’ll just want to keep checking to see how it’s coming. If you want to flip it over, you can, it wasn’t quite ready, so I’m going to let this side cook a bit longer and then flip it back. A good test of this is to keep checking to see how the cheese is melting. Now you can see it’s getting brown and that cheese in there is starting to melt. I’m going to flip it one more time just to get it nice and brown like this side.
Once it’s brown and crispy you can put it on a plate and then I like to just take a pizza cutter and cut it into quarters. And that’s Rio Grande Quesadillas. They’re really tasty with sour cream and salsa.
End Video Transcript