Cheese N Rice Quesadillas

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Servings: 20 Difficulty: Intermediate
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Crispy flour tortillas stuffed with seasoned Spanish rice and melted Monterey Jack cheese
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These Cheese N Rice Quesadillas are a comforting, budget-friendly meal that transforms simple pantry staples into a crowd-pleasing dish. The filling combines fluffy, seasoned Spanish rice with the mild heat of chopped green chilies, all encased in soft flour tortillas and loaded with gooey Monterey Jack cheese. Broiling them creates a perfectly crisp exterior while keeping the center warm and melty. Ideal for busy weeknight dinners, potlucks, or a quick vegetarian lunch, these quesadillas are easy to assemble and customize. Serve with guacamole or sour cream for an extra touch of flavor.

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Cheese N Rice Quesadillas

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 20 Calories: 14.2

Description

These Cheese N Rice Quesadillas are a comforting, budget-friendly meal that transforms simple pantry staples into a crowd-pleasing dish. The filling combines fluffy, seasoned Spanish rice with the mild heat of chopped green chilies, all encased in soft flour tortillas and loaded with gooey Monterey Jack cheese. Broiling them creates a perfectly crisp exterior while keeping the center warm and melty. Ideal for busy weeknight dinners, potlucks, or a quick vegetarian lunch, these quesadillas are easy to assemble and customize. Serve with guacamole or sour cream for an extra touch of flavor.

Ingredients

Directions

  1. In a medium saucepan, combine water, margarine, rice, spice packet from the rice mix, and drained chopped green chilies.
  2. Bring the mixture to a boil over high heat.
  3. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is tender and liquid is absorbed.
  4. Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork.
  5. Preheat your oven broiler to high.
  6. Lay out the flour tortillas on a large jelly-roll pan or baking sheet.
  7. Spread a heaping 1/3 cup of the rice mixture onto the bottom half of each tortilla, leaving a 1/2-inch border around the edge.
  8. Sprinkle 1/4 cup of shredded Monterey Jack cheese over the rice on each tortilla.
  9. Top each filled tortilla with another tortilla to create a sandwich.
  10. Broil the quesadillas for 2 to 3 minutes per side, or until the tortillas are lightly toasted and the cheese is fully melted.
  11. Remove from the oven and let cool for a minute before cutting each quesadilla into four wedges.
  12. Serve warm with guacamole, sour cream, or chopped fresh cilantro if desired.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 14.2kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.4g2%
Sugars 0.5g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheese, rice, quesadillas, spanish rice, monterey jack, green chilies, flour tortillas, vegetarian, mexican food, easy dinner, comfort food, broiled, party food, leftover rice, quick meal, family friendly, sheet pan, cheesy, crispy, budget friendly
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