Rio Grande Quesadillas

• 2 c. shredded cooked chicken
• 1 pkg. (1.25 oz.) taco seasoning
• 3/4 c. water
• 1 can (16 oz.) refried beans
• large flour tortillas
• 1 1/2 c. grated Monterey Jack cheese
• 1/4 c. chopped pimiento
• 1/4 c. chopped green onions
• 1/4 c. chopped fresh cilantro
• vegetable oil

1. In medium skillet, combine chicken, taco spices and water. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Stir in refried beans.
2. On 1/2 side of each tortilla, spread approximately 1/3 cup of chicken-bean mixture.
3. Layer cheese, pimiento, green onions and cilantro on top of each tortilla.
4. Fold each in half.
5. In large skillet, heat a small amount of oil and quickly fry folded tortilla on each side until slightly crisp. Repeat
6. with each folded tortilla.
7. Cut each quesadilla in quarters and serve with chunky salsa and guacamole.

chicken, taco, water, beans, flour tortillas, grated monterey, pimiento, green onions, fresh cilantro, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602599 (may not work)