Cheese n' rice quesadillas

Yield: 20 Appetizers

Measure Ingredient
2 cups Water
1 tablespoon Margarine or butter
1 pack Commercial Spanish rice mix
1 can (4 oz.) chopped green chilies, drained (optional)
1 pack (12-1/2 oz.) flour tortillas (10)
1¼ cup Shredded Monterey Jack cheese (about 5 oz.)

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 15-½ x 10-½ x 1-inch jelly-roll pan.

Spread heaping ⅓ c. rice mixture onto each tortilla, leaving ½-inch border around edge; top each with ¼ 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 Cinco de Mayo recipe

Similar recipes