Rio Grande Quesadillas

2 cups shredded, cooked chicken
1 pkg. Lawry® Taco Spices and Seasonings
¾ cup water
1 16oz. refried beans
6 large flour tortillas
1½ cups shredded Monterey Jack cheese
¼ cup chopped green onions
¼ cup chopped fresh cilantro
Vegetable oil

In medium skillet, combine chicken, Taco Seasonings and water. Bring to a
boil; reduce heat and simmer, uncovered, 15 minutes. Stir in refried beans.

On ½ side of each tortillas, spread approximately1/2 cup of chicken-bean
mixture. Layer cheese, green onions and cilantro on top of each tortilla.
Fold each in half.

In large skillet, heat a small amount of oil and quickly fry folded tortilla
on each side until slightly crisp. Repeat with each fold tortillas.

Makes 6 servings.

Tip: Cut each quesadilla in quarters and serve with chunky salsa and guacamole.