Cheese Quesadilla, Enchilada, And Rice. Recipe
Make Cheese Quesadilla, Enchilada, And Rice. Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese Quesadilla
Enchilada
Rice
Method
Cheese Quesadilla
- 1
Prepare the Quesadilla
Heat 1 tablespoon of olive oil in a skillet over medium heat.
- 2
Place one tortilla in the skillet, sprinkle 1/2 cup of cheddar cheese over half of the tortilla, then fold it over.
- 3
Cook for 2-3 minutes on each side or until the tortilla is golden brown and the cheese has melted.
- 4
Repeat with remaining tortillas and cheese.
- 5
Serve with sour cream and salsa on the side.
Enchilada
- 6
Prepare the Enchiladas
Preheat the oven to 375°F (190°C).
- 7
In a bowl, mix the shredded chicken with 1 cup of enchilada sauce.
- 8
Take a corn tortilla, fill it with about 1/4 cup of chicken mixture, roll it up, and place it seam-side down in a baking dish.
- 9
Repeat with remaining tortillas and chicken mixture.
- 10
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with Monterey Jack cheese.
- 11
Bake for 20-25 minutes until the cheese is bubbly.
- 12
Garnish with chopped green onions before serving.
Rice
- 13
Cook the Rice
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
- 14
Add the long grain white rice and cook for 2-3 minutes, stirring frequently.
- 15
Pour in chicken broth, garlic powder, and salt. Bring to a boil.
- 16
Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and liquid is absorbed.
- 17
Fluff with a fork before serving.
