These Rio Grande Quesadillas are packed with a flavorful filling that’s sure to be a hit with the whole family. They’re quick, versatile, and perfect for just about any time of day. Serve them for lunch, dinner, or even as a hearty snack.
I make mine with low-carb tortillas, then load them up with all my favorite toppings. A dollop of sour cream, a spoonful of salsa, some creamy guacamole or go all in and add all three! Pair the quesadillas with a simple salad, and you’ve got an easy, satisfying meal that’s perfect for a busy weeknight.
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!
If you like this recipe, you may also like the following recipes:
Low Carb Green Chile Quesadilla
Cheesy Low-Carb Shrimp Quesadilla
Rio Grande Quesadillas
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 frying pan
- 1 large spoon or spatula
- tongs
- 1 spatula
- 1 large bowl
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 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
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 in a bowl.
- 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.
- 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 your favorite toppings.
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