-Santa Fe Blend Frozen Vegetables -Pinto Beans -Cheddar Cheese -Bayou Blend Seasoning
-Tortillas -Spanish Rice -Rotel
Thaw the bag of frozen vegetables first so you can drain off the excess water. You don’t want soggy quesadillas! I just microwaved mine for a minute or two, stirring occasionally, until they were fully thawed, then drained them really well.
Rinse and drain pinto beans. Shred cheddar cheese. Add the beans, cheese, and Bayou seasoning (or taco seasoning – you may need salt if your taco seasoning doesn’t contain any).
Stir everything together, then taste the filling and adjust the seasoning or salt to your liking. Set the quesadilla filling aside.
It’s time to start cooking the Spanish rice. The directions on the packet said to add 2 cups of water, but I wanted to add Rotel tomatoes to the mix. So I drained the juices from the can into a measuring cup, then added enough water until it reached the 2 cups of liquid suggested on the packet.
Add the contents of the Spanish rice packet into a saucepot. Add the drained tomatoes and 2 cups of liquid. Stir everything to combine, place a lid on top, then bring it up to a boil. When it reaches a boil, turn it down to medium-low and simmer for about 7 minutes. After 7 minutes, turn the heat off and set it aside.
While the rice is cooking, fill the quesadillas. Spread the filling over one side, then fold them closed.
Cook the quesadillas in a skillet over medium heat until the cheese is melted on the inside and the tortilla is brown and crispy on the outside. I did not use oil in the skillet, but you can if you prefer a more fried effect.
Slice the quesadillas into two or three pieces each. I like to use a pizza cutter for this, but a large knife works well, too!
Fluff the Spanish rice with a fork.