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Rio Grande Chicken Quesadillas

Ingredients

  • 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

Instructions

  • 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!