Cheese n' rice quesadillas
20 Appetizers
Ingredients
| Quantity | 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.) |
Directions
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 www.nwnews.com Cinco de Mayo recipe