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Rio Grande Chicken Quesadilla Recipe

Deborah, Taste and Tell
  • 20 minutes
  • Serves 6

INGREDIENTS

2 cups

cooked, shredded chicken

3/4 cup

water

2 tsp

taco seasoning (depending on preference)

1 can

refried beans

6

large flour tortillas

1 1/2 cups

shredded Monterey Jack cheese

1/4 cup

chopped green onions

1/4 cup

chopped fresh cilantro

Vegetable oil