Rio Grande Quesadillas have a tasty filling that the whole family will love! These quesadillas work well for lunch, dinner or as a snack. Made with low-carb tortillas and topped with sour cream, salsa, guacamole or all three and paired with a salad makes a hearty meal on a busy night.
Ingredients
2 cups chicken, shredded
3/4 cups water
1 taco seasoning packet
1 tsp. chipotle chili powder
6 tortillas (I used Mission Carb Balance tortillas)
1 small (2 oz.) jar pimentos, drained
1/4 cup green onion, chopped
1/4 cup fresh cilantro, chopped
1 cup Monterey Jack Cheese
Toppings: salsa, sour cream, green onion, cilantro
Instructions
In a frying pan, combine the chicken, water, taco seasoning and chipotle powder. Bring to a boil and cook until the water has mostly evaporated. Set aside.
Clean the frying pan and heat some butter or olive oil. You only need a little bit for each quesadilla. Place a tortilla in the hot oil and top half of the tortilla with some of the chicken mixture. Spread it to the edge of the tortilla on one side. Sprinkle the top of the chicken with pimentos, green onions and cheese. Fold over the tortilla and press down a little to seal. Cook until the bottom of the tortilla is golden brown.
Gently flip the quesadilla to the other side. I never seem to do this gracefully! Do the best you can on this but it helps if the bottom of the quesadilla is a little bit crispy. Cook the other side of the quesadilla until the cheese is melted and the bottom is golden brown. Remove the quesadilla to a plate when it is done and cut it into triangles with a pizza cutter. Serve with the toppings that you love. I love them all!
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