Rio Grande Quesadillas - cooking recipe

Ingredients

2 c. shredded, cooked chicken
1 pkg. Lawry's taco spices and seasonings
3/4 c. water
1 can refried beans (optional)
6 large flour tortillas
1 1/2 c. grated Monterey Jack cheese
1/4 c. chopped green onions
vegetable oil

Preparation

In skillet, combine chicken, taco spices and water.
Bring to boil; reduce heat and simmer, uncovered, 15 minutes.
Stir in refried beans.
On 1/2 side of each tortilla, spread 1/3 cup of chicken and bean mixture.
Layer 1/4 each of cheese and green onions.
Fold tortilla 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 folded tortilla.
Cut each quesadilla in quarters and serve with chunky salsa.