Rio Grande Quesadillas

• 2 cups shredded cooked chicken
• 3/4 cup water
• 1 envelope taco seasoning
• 1 cup refried beans
• 6 flour tortillas (7 inches)
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 cup chopped green onions
• 1/4 cup minced fresh cilantro
• 1-1/2 cups shredded Monterey Jack cheese
• 1 to 2 tablespoons vegetable oil

1. In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
2. Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges.

chicken, water, taco, beans, flour tortillas, pimientos, green onions, fresh cilantro, shredded monterey jack cheese, vegetable oil

Taken from www.tasteofhome.com/recipes/rio-grande-quesadillas/ (may not work)