Cheese N Rice Quesadillas Recipe

Mexican Recipes To-Go

Mexican Rice Recipes

Ingredients:

2 cup water
1 tbsp margarine or butter
1 package commercial spanish rice mix
1 can (4 oz.) chopped green chilies, drai, ned (optiona
1 package (12-1/2 oz.) flour tortillas (10)
1 1/4 cup shredded monterey jack cheese (abou, t 5 oz.)

Instructions:

In medium saucepan, bring water, margarine, rice and spice packet, and
chilies to a boil. Reduce heat and simmer uncovered, stirring
occasionally, 10 minutes or until rice is tender. Let stand 10
minutes. Place tortillas on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
Spread heaping 1/3 c. rice mixture onto each tortilla, leaving
1/2-inch border around edge; top each with 1/4 c. cheese, then
another tortilla. Repeat with remaining tortillas. Broil until
tortilla is lightly toasted and cheese is melted, turning once. Cut
each quesadilla into 4 wedges. Serve, if desired, with guacamole,
sour cream, or chopped fresh cilantro. Makes 20 appetizers.

Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco
de Mayo recipe

Servings: 20

 

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