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Cheese N Rice Quesadillas Recipe
|Water||2 Cup (32 tbs)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Flour tortillas||12 1⁄2 Ounce (1 Package)|
|Shredded monterey jack cheese||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 1677 Calories from Fat 780
% Daily Value*
Total Fat 89 g136.3%
Saturated Fat 40.7 g203.5%
Trans Fat 0 g
Cholesterol 156.8 mg52.3%
Sodium 4056.3 mg169%
Total Carbohydrates 171 g57.1%
Dietary Fiber 10 g39.9%
Sugars 8.1 g
Protein 55 g110%
Vitamin A 40.2% Vitamin C 64.6%
Calcium 104.1% Iron 53.1%
*Based on a 2000 Calorie diet
Reduce heat and simmer, uncovered, stirring occasionally, 10 minutes or until rice is tender.
Let stand 10 minutes.
Place 3 flour tortillas on I5 1/2 X 10 1/2 X 1 inch jelly roll pan.
Spread heaping 1/3 cup rice mixture onto 1 tortilla, leaving 1/2 inch border around edge; top each with 1/4 cup cheese, then another tortilla.
Repeat with remaining tortillas.
Broil until each tortilla is lightly toasted and cheese is melted, turning once.