Sunday, July 11, 2010

Working Mom's Recipe of the Week

Quesadillas with Rice
Servings = 4
Time = 30 min

1 1/2 c water
1 c white rice
1 T taco seasoning
1 T butter
4 large flour tortillas
2 c Monterrey jack cheese, shredded
1 c cheddar cheese, shredded
1 c pre-cooked chicken, chopped
2 Roma tomatoes, diced
2 green onions, sliced
1/4 c cilantro
olive oil
sour cream

Bring water to boil. Add rice, taco seasoning and butter. Reduce heat to low, cover and simmer until all water is absorbed, about 20 minutes. Remove from heat and keep covered.

Meanwhile, spread 1 cup Monterrey jack and 1/2 cup cheddar cheese evenly on one tortilla. Spread 1/2 c chopped chicken, half the tomatoes, half the green onions and half the cilantro over the cheese. Place a second tortilla on top. Repeat with the other tortilla. Heat a large skillet over medium heat; add about a tablespoon of olive oil. Carefully lift one quesadilla into the pan. Cook 2 minutes. Carefully flip and cook the other side for 2 minutes. Remove to a plate and cover to keep warm. Add more oil to the pan if necessary. Cook the second quesodilla on both sides. After the quesadillas have cooled slightly, cut each into fourths. Serve 2 triangles, with a dollop of sour cream and a large scoop of rice.

Notes: My daughter doesn't like cilantro or tomatoes (yet) so on her half I only put cheese, chicken and green onions. Other yummy additions to the quesadillas are corn and/or black beans. If you're vegetarian, omit the chicken. Finally, I posted a recipe for homemade taco seasoning that works great in this recipe. You can add more or less of the seasoning depending on how spicy you like your rice.

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