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 , 5.4 ounce
- 1 , 4 ounce
- 1 tablespoon I Can't Believe It's Not Butter!® Spread
- 10 , 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
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