Rio Grande Quesadillas

Ingredients

• 2 cups chicken shredded cooked
• 0.8 cup water 
• 1 envelope taco seasoning 
• 1 cup refried beans 
• 6 7-inch flour tortilla (es)
• 2 ounces pimientos diced drained
• 0.3 cup spring onion chopped
• 0.3 cup cilantro leaves fresh minced
• 1.5 cups monterrey jack cheese shredded
• 1 tablespoons vegetable oil 

Equipment

• frying pan
• sauce pan

Directions

1. In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
2. Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed.
3. Cut into wedges.