Recipe - Fiesta Rice Quesadillas

1 One half cup Water
1 One half cup Uncooked instant white rice
1 One fourth cup Shredded cooked chicken
1 15oz jar Medium Cheese'n
Salsa Dip
2 cn (15 oz) Black Beans;
drained, rinsed
1 pack (1 One fourth oz) Taco Seasoning
Mix
2/3 cup Water
1 cup Raisins
1 pack (11.5 oz) 8in flour
tortillas
4 ounce Shredded colbyMonterey Jack
blend cheese; (1 cup)

GARNISH
One half cup Light sour cream; up to 1
cup
One fourth cup Chopped green onions; up to
1 cup
1 Tomatoes; chopped, up to 3
One half cup Crushed blue tortilla chips;
if desired

Heat oven to 375 F. Spray large cookie sheet with nonstick cooking spray.
In medium saucepan, bring 1 One half cups water to a boil. Stir in rice; remove
from heat. Cover; let stand 5 minutes.

Stir in chicken and dip. Cook over mediumhigh heat for 2 to 3 minutes or
until hot, stirring constantly. Cover to keep warm.

In another medium saucepan, combine beans, taco seasoning mix and 2/3 cup
water. Bring to a boil over mediumhigh heat, stirring frequently. Stir in
raisins. Cover to keep warm.

Place 2 tortillas on spraycoated cookie sheet. Spoon generous 1 cup rice
mixture onto each tortilla; spread to edges. Top each with second tortilla
and 1 One half cups bean mixture, spreading to edges. Repeat with third tortilla
and remaining rice mixture. Top each with fourth tortilla and One half cup
cheese, sprinkling cheese to edges of tortillas.

Bake at 375 F. for 7 to 8 minutes or until cheese is melted and filling is
hot. To serve, cut each quesadilla into 4 wedges. Garnish with sour cream,
onions, tomatoes and tortilla chips.

8 servings
Posted to MCRecipe Digest by Susan camyfan@abac.com on May 03, 1998