Title: Cheese n' rice quesadillas
 Categories: Cincodemayo
      Yield: 20 Appetizers
 
      2 c  Water
      1 tb Margarine or butter
      1 pk Commercial Spanish rice mix
      1 cn (4 oz.) chopped green
           -chilies, drained (optional)
      1 pk (12-1/2 oz.) flour tortillas
           -(10)
  1 1/4 c  Shredded Monterey Jack
           -cheese (about 5 oz.)
 
  In medium saucepan, bring water, margarine, rice and spice packet, and
  chilies to a boil. Reduce heat and simmer uncovered, stirring
  occasionally, 10 minutes or until rice is tender. Let stand 10
  minutes. Place tortillas on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
  Spread heaping 1/3 c. rice mixture onto each tortilla, leaving
  1/2-inch border around edge; top each with 1/4 c. cheese, then
  another tortilla. Repeat with remaining tortillas. Broil until
  tortilla is lightly toasted and cheese is melted, turning once. Cut
  each quesadilla into 4 wedges. Serve, if desired, with guacamole,
  sour cream, or chopped fresh cilantro. Makes 20 appetizers.
  
  Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco
  de Mayo recipe