Description
A cheesy, healthy and easy vegetarian quesadilla filled with brown rice, salsa and cheese. Perfect weeknight meal or for serving as an appetizer.
Ingredients
- ½ cups Instant Brown Rice
- 1 cup Water
- ½ cups Salsa, Your Favorite Kind
- 4 whole Medium Flour Tortillas (I Used 8″)
- ½ cups Shredded Mexican Blend Or Cheddar Cheese
Preparation
In a medium saucepan, add rice and water. Bring to a boil then lower heat to a simmer. Cover and simmer for 10-12 minutes, until water is evaporated. Remove from heat. Let rice cool for a few minutes.
Add rice into a bowl and add salsa; mix together. Evenly divide the rice and salsa mixture over one half of each flour tortilla (leave the other half empty). Evenly divide the cheese between each tortilla and fold the tortillas in half.
Spray a 9″ skillet with cooking spray, place over medium-low heat and add one tortilla at a time. Spray the top of the tortilla with cooking spray and cook for about 2 – 3 minutes per side, just until the cheese is melted. Remove the cooked quesadilla from the skillet and finish with remaining tortillas. Cut in half and serve with salsa and or sour cream.
