1 1/2 cup Water
1 1/2 cup Uncooked instant white rice
1 1/4 cup Shredded cooked chicken
1 15-oz jar Medium Cheese'n Salsa Dip
2 can (15 oz) Black Beans, drained, rinsed
1 package (1 1/4 oz) Taco Seasoning Mix
2/3 cup Water
1 cup Raisins
1 package (11.5 oz) 8-in flour tortillas
4 oz Shredded colby-Monterey Jack blend cheese, (1 cup)
GARNISH
1/2 cup Light sour cream, up to 1 cup
1/4 cup Chopped green onions, up to 1 cup
1 Tomatoes, chopped, up to 3
1/2 cup Crushed blue tortilla chips, if desired
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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.
8 servings Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on May 03, 1998
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