Lees Ferry Quesadillas with Rice & Beans

Dinner

Ingredients 8 servings

Flour Tortillas (8-inch) 16.0 whole

Corn Tortillas 16.0 whole

Shredded Mexican Cheese Blend 3.0 cup(s)

Dairy-Free Shredded Cheese 3.0 cup(s)

Chicken Breast, prefrozen 0.5 pound(s)

Taco Seasoning 1.0 package(s)

Vegetable Oil 2.0 tablespoon(s)

Long-Grain White Rice, cooked, prefrozen 2.0 cup(s)

Black Beans (15 oz cans) 2.0 can(s)

Salsa 1.0 jar(s)

Sour Cream 1.0 cup(s)

Dairy-Free Sour Cream 1.0 cup(s)

Avocados 2.0 whole

Lime, juiced 1.0 whole

Dietary Restrictions

Wheat / Gluten Dairy

Recipe Instructions

PRE-TRIP PREP: Freeze chicken and cooked rice.

ON THE RIVER: Cook thawed chicken in oil with taco seasoning until done, about 7 minutes; set aside. Warm rice and beans in a pot. Heat a dry skillet over medium heat. Place a tortilla in skillet; top with cheese and chicken. Place another tortilla on top. Cook 2–3 minutes; flip and cook 2 more minutes until golden and cheese melts. Cut into wedges. Serve with rice, beans, salsa, sour cream, and avocado-lime guacamole.