2 cup water
1 tbsp margarine or butter
1 package commercial spanish rice mix
1 can (4 oz.) chopped green chilies, drai, ned (optiona
1 package (12-1/2 oz.) flour tortillas (10)
1 1/4 cup shredded monterey jack cheese (abou, t 5 oz.)
A Recipe for
Cheese N' Rice Quesadillas
sing Sage: |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
This Recipe for Cheese N' Rice Quesadillas is one of thousands in the Recipes-to-go Cheese Cookbook.
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
If you enjoy this Cheese N' Rice Quesadillas Recipe - you should enjoy the recipe collections you can find on the websites below:
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Herb Tip |
This is a recipe for Cheese N' Rice Quesadillas from the recipe cookbook of Recipes-to-go (Cheese)
Food Tip |
Food Tip |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Food Tip |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
In medium saucepan, bring water, margarine, rice and spice packet, and
chilies to a boil. Reduce heat and simmer uncovered, stirring
occasionally, 10 minutes or until rice is tender. Let stand 10
minutes. Place tortillas on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
Spread heaping 1/3 c. rice mixture onto each tortilla, leaving
1/2-inch border around edge; top each with 1/4 c. cheese, then
another tortilla. Repeat with remaining tortillas. Broil until
tortilla is lightly toasted and cheese is melted, turning once. Cut
each quesadilla into 4 wedges. Serve, if desired, with guacamole,
sour cream, or chopped fresh cilantro. Makes 20 appetizers.
Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco
de Mayo recipe
Serves: 20
Cheese N' Rice Quesadillas Recipe brought to you by Recipes To-Go