Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cheesy Spanish Rice Chicken Quesadillas




Source of Recipe


Internet


List of Ingredients




6 chicken tenderloins, frozen, boneless, skinless
1 3/4 cups water
1 box Uncle Ben's Country Inn Rice Dishes Spanish Rice
6 flour tortillas (8-inch)
1/4 cup ripe olives -- sliced
1 1/4 cups Mexican-style cheese -- shredded
3/4 cup salsa
1/3 cup sour cream

Heat oven to 450 F.

Cut frozen tenderloins into 1-inch pieces.

In large skillet, combine water, rice and contents of seasoning packet; add chicken. Bring to a boil. Cover, reduce heat; simmer 10 minutes.

Spray both sides of tortillas with nonstick cooking spray. Place 3 tortillas on a large baking sheet. Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4 cup cheese.

Bake 5 to 7 minutes, or until light brown. To serve, cut into wedges. Top with salsa and sour cream.

Recipe