Serve cheese and rice in quesadillas at your next party for a surefire hit. Green chiles and Mexican rice add spice to this out-of-this-world appetizer. Serve with guacamole, sour cream, and chopped fresh cilantro.
Ingredients
- 2 cups water
- 1 package Knorr® Fiesta Sides™ - Mexican Rice , 5.4 ounce
- 1 can chopped green chiles , 4 ounce
- 1 tablespoon I Can't Believe It's Not Butter!® Spread
- 10 flours tortillas , 6 inch
- 1.25 cups shredded Monterey Jack cheese
Instructions
-
1
Preheat the oven's broiler.
-
2
Bring water, rice, chiles, and spread to a boil in a medium saucepan. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand for 10 minutes.
-
3
Place 5 tortillas on a baking sheet. Top each with rice mixture, sprinkle with cheese, and cover with another tortilla.
-
4
Cook under the preheated broiler until tortillas are lightly toasted and cheese is melted, turning once.
-
5
Cut each quesadilla into 4 wedges to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mighty Fine Turkey Brine
I mixed and matched and finally found the best way to brine a turkey. It adds flavor but not enough to overpower what you will use when you roast the turkey. It will literally leak when you cut it... that is how juicy this bird gets. You can also use this brine for other types of poultry.
Almond Conchas
I based my recipe on Melissa Amador's conchas recipe. I simplified it and used milk in place of water, oil in place of butter in the bread recipe, and I used marzipan and almond extract in place of ground cinnamon and vanilla extract in the topping.
Sun-Dried Tomato Basil Orzo
Basil and sun-dried tomato add flavor and zing to this simple yet delicious orzo pasta salad recipe. It's perfect for picnics and great served warm or cold.