Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Chicken Cheese Quesadillas

TEN MINUTE CHICKEN CHEESE  QUESADILLAS
1 can refried beans (opt but good)
Palmful or so of cilantro
2-3 cups cooked chicken, shredded
2 cups Taco blend cheese 
1 bunch green onions, sliced
Diced canned green chilies to taste (2 oz can) or fresh jalapenos, diced or shake of cayenne flakes
1 package flour tortillas
Garnish: Sour cream, salsa, guacamole, etc. 

Spread a thin layer of refried beans on a tortilla. Combine everything but garnishes.  Spread mixture on each tortilla to within 1” of edge.  Fold in half to enclose filling, or top with another tortilla.  Heat a 10” skillet and add a bit of olive oil.  Get the olive oil hot and add tortilla.  Cook until golden on each side.  Serve with garnishes. (Recipe can be made without cilantro)

Tips from Rita’s Kitchen:

• To make this vegetarian: Make a thicker layer of refried beans. Then sprinkle with the onions and cheese, some finely chopped tofu if you want, and perhaps some chopped tomatoes.  
• Go ahead and use the stems of cilantro (remember, nutrition starts in the root and travels up). Cilantro is one herb that usually has very tender stems.

More recipes, etc. on Rita's web site: www.abouteating.com

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