Cheese Quesadilla, Enchilada, And Rice. Recipe

Prepare the Quesadilla

Heat a skillet over medium heat and add 1 tablespoon of olive oil.

Assemble the Quesadilla

Place a tortilla in the skillet, sprinkle half of the shredded cheese evenly over the tortilla, and top with another tortilla.

Cook

Cook for about 2-3 minutes until the bottom tortilla is golden brown. Flip and cook for another 2-3 minutes until the cheese is melted and the other side is golden brown.

Serve

Remove from skillet, slice into wedges, and serve with sour cream and salsa.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare the Tortillas

In a skillet, heat 1 tablespoon of olive oil over medium heat. Lightly fry the corn tortillas one at a time for about 10 seconds on each side, just to soften them.

Fill the Tortillas

Spread a small amount of enchilada sauce on the bottom of a baking dish. Place about 1/4 cup of shredded chicken, some chopped onions, and a sprinkle of cheese in each tortilla. Roll them up and place seam-side down in the baking dish.

Top with Sauce and Cheese

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.

Bake

Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.

Rinse the Rice

Rinse 1 cup of long-grain white rice under cold water until the water runs clear.

Cook the Rice

In a saucepan, combine the rinsed rice, 2 cups of water or chicken broth, salt, and 1 tablespoon of olive oil. Bring to a boil over medium-high heat.

Simmer

Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

Fluff and Serve

Remove from heat, fluff with a fork, and serve alongside the quesadilla and enchiladas.