RIO GRANDE QUESADILLAS
A well-seasoned filling of chicken and refried beans makes this quick Southwest specialty from Shawn Nelson of Evansville, Indiana a popular choice for lunch or supper. Green onions and cilantro add a burst of fresh flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans., 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. Cut into wedges.
Nutrition Facts :
RIO GRANDE PORK ROAST
Years ago, I used this recipe many times during in-store promotions when I was the Nebraska Pork Industry Queen. It is still a family favorite and one I like to make when we have company. -Konnie McKown of Ringgold, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Rub garlic, salt and 1/2 teaspoon chili powder over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. In a small saucepan, combine the apple jelly, barbecue sauce and remaining chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Pour over roast. Bake 40-50 minutes longer or until a met thermometer reads 160°, basting occasionally. Remove roast and keep warm., Stir drippings in pan to loosen browned bits; pour into a 2-cup measuring cup. Skim fat. Add enough water to measure 1-1/4 cups. Transfer to a small saucepan; bring to a boil. Remove from the heat; serve with the roast.
Nutrition Facts : Calories 286 calories, Fat 8g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 346mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
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