Fiesta Rice Quesadillas
Ready in 30 minutes
1 1/2 cups water
1 1/2 cups uncooked instant white rice
1 (10-oz.) can chunk chicken, drained and shredded,
or 1 1/4 cups shredded cooked chicken
1 (15-oz.) jar Old El Paso(r) Medium Cheese 'n Salsa Dip
2 (15-oz.) cans Green Giant(r), Joan of Arc(r) or Progresso(r)Black Beans, drained, rinsed
1 (1 1/4-oz.) pkg. Old El Paso(r) Taco Seasoning Mix
2/3 cup water
1 cup raisins
1 (11.5-oz.) pkg. Old El Paso(r) Flour Tortillas
(eight 8-inch tortillas)
4 oz. (1 cup) shredded colby-Monterey Jack blend cheese
Garnish:
1/2 to 1 cup light sour cream
1/4 to 1 cup chopped green onions
1 to 3 tomatoes, chopped (about 1 cup)
1/2 cup 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.
8 servings