Serve cheese and rice in quesadillas at your next party for a surefire hit. Green chiles and Mexican rice add spice to this out-of-this-world appetizer. Serve with guacamole, sour cream, and chopped fresh cilantro.
Ingredients
- water: 2 cups
- Knorr® Fiesta Sides™ - Mexican Rice: 1 pack (5.4 ounce pack)
- green Chilis: 1 can (drained, 4 ounce can, chopped, optional)
- I Can't Believe It's Not Butter!® Spread: 1 Tbsp
- flour tortillas: 10 piece (6 inch)
- ¼ cups shredded Monterey Jack cheese: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven's broiler.
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Bring water, rice, chiles, and spread to a boil in a medium saucepan. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand for 10 minutes.
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Place 5 tortillas on a baking sheet. Top each with rice mixture, sprinkle with cheese, and cover with another tortilla.
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Cook under the preheated broiler until tortillas are lightly toasted and cheese is melted, turning once.
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Cut each quesadilla into 4 wedges to serve.
