Best 4 Rio Grande Quesadillas Recipes
**Rio Grande Quesadillas: A Culinary Journey to the Southwest**
Embark on a culinary adventure to the vibrant and flavorful landscapes of the Southwest with Rio Grande quesadillas. These delectable pockets of goodness, also known as quesadillas de Rio Grande, are a symphony of textures and tastes that will tantalize your palate and transport you to the heart of Mexican cuisine. With two mouthwatering variations – the classic Rio Grande quesadilla and the vegetarian Rio Grande quesadilla – this article offers a culinary exploration that caters to diverse preferences. Discover the secrets behind the perfectly golden-brown tortillas, the savory fillings of juicy chicken or tender vegetables, and the rich, cheesy goodness that binds it all together. Unleash your inner chef and embark on a culinary journey to the Southwest with our Rio Grande quesadilla recipes, a true testament to the vibrant and diverse flavors of Mexican cuisine.
RIO GRANDE CHICKEN QUESADILLAS
Provided by Rada Cutlery
Number Of Ingredients 9
Steps:
- Chop 1/4 cup fresh cilantro.
- Chop 1/4 cup green onions.
- Bring 2 cups shredded, cooked chicken, 1 package taco seasoning, and 3/4 cup water to a boil in a medium saucepan. Once boil is reached, reduce heat and let simmer for 15 minutes.
- After 15 minutes, add 1 can refried beans. Stir. Remove saucepan from heat.
- In a skillet, add 1 tablespoon cooking oil. Place on heat source turned to medium heat. Add portion of chicken mixture to tortilla.
- Sprinkle green onion, cilantro, and Monterey Jack cheese on top of chicken mixture. Add another tortilla to top. Cook, being sure to flip so that both sides are slightly brown and that the cheese inside is melted.
- Remove from heat. Serve with salsa and sour cream. Cut into halves or quarters. Enjoy!
RIO GRANDE QUESADILLAS
A well-seasoned filling of chicken and refried beans makes this quick Southwest specialty from Shawn Nelson of Evansville, Indiana a popular choice for lunch or supper. Green onions and cilantro add a burst of fresh flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans., 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.
Nutrition Facts :
QUESADILLA
I often make this quesadilla just for myself. It's a snap to prepare.-Amber Waddell, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers Dinner
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.
Nutrition Facts : Calories 768 calories, Fat 49g fat (25g saturated fat), Cholesterol 173mg cholesterol, Sodium 1152mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.
ROASTED VEGETABLE QUESADILLAS
These quesadillas get their unique flavor from a special blend of roasted veggies. They'll be a popular finger food at your Halloween gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.
Nutrition Facts :
Tips:
- Choose the right cheese. Queso Oaxaca or a blend of mozzarella and Monterey Jack cheese is a good choice for Rio Grande quesadillas because they melt well and have a gooey, stretchy texture.
- Use fresh ingredients. Fresh, ripe tomatoes, onions, and cilantro will give your quesadillas the best flavor.
- Don't overcook the quesadillas. Cook them just until the cheese is melted and the tortillas are golden brown.
- Serve the quesadillas immediately with your favorite toppings. Some popular toppings include guacamole, sour cream, salsa, and pico de gallo.
Conclusion:
Rio Grande quesadillas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. They are also a great way to use up leftover chicken or steak. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy meal, give Rio Grande quesadillas a try.
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