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Chicken and Rice Quesdillas




Source of Recipe


Steph's Country Kitchen Goodness


List of Ingredients




1/4 cup water
2 tbsp. vinegar
2 tbsp. vegetable oil
1 package (1 ounce) fajitas marinade
1 pound boneless, skinless chicken breast, cut into thin strips
Mexican Rice (recipe below)
3 cups shredded Monterey Jack and Colby cheeses
8 large flour tortillas
Salsa, sour cream and guacamole, optional



Recipe



1. Combine water, vinegar, oil and fajitas marinade in large plastic bag or glass dish. Add chicken and let stand while preparing Mexican Rice.

2. Remove chicken from marinade; discard marinade. In large skillet over medium-high heat, saute' chicken 5 minutes or until done.

3. Evenly layer chicken strips among four flour tortillas. Spread a generous amount of rice over top (serve any leftover rice on the side). Sprinkle each tortilla with 1/2 cup combined cheeses. Top with another flour tortilla and sprinkle with remaining cheese.

4. Place on foil-lined baking sheets. Cover loosely with foil and bake at 350º for 10 minutes or until cheese is melted. Cut into wedges to serve. Serve with salsa, sour cream and guacamole, if desired. Yield: 4 large quesadillas.

.

MEXICAN RICE

(this recipe has been halved from Trish's Bloomin' Good Recipes)

.

1 can (14 ounces) tomatoes

1-1/2 cups chicken broth

2 tbsp. butter or margarine

1 cup long-grain white rice

1 small onion, chopped

1 clove garlic, minced

2 tbsp. diced green chiles

1/4 cup water

Salt and pepper

2 tbsp. chopped cilantro leaves

.

1. Drain liquid from tomatoes into a glass measuring cup. Add enough of the broth to make 2 cups liquid. Set mixture aside.

2. Melt butter in a medium saucepan over medium-high heat. Add rice and cook, stirring, until it begins to turn opaque (about 3 minutes). Add onion, garlic, chiles and 1/4 cup water; continue to cook and stir for 5 minutes. Add more water, 1 tablespoon at a time, if necessary.

3. Add tomatos and broth mixture to pan (break up tomatoes with spoon). Bring to a boil and reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender (about 25 minutes). Season with salt and pepper to taste and stir in cilantro. Yield: 4 to 6 servings.