Rice Gems\r\n1\/4 cup margarine, melted\r\n1 cup cold, cooked rice\r\n2 eggs, lightly beaten\r\n3\/4 cup milk\r\n2 tsp. baking powder\r\n1 cup flour\r\n1\/2 tsp. salt\r\nGrease muffin tins.\r\nMix all ingredients and pour into tins.\r\nBake in hot oven \u2013 425\u00ba to 450\u00ba \u2013 for about 10 to 12 minutes.\r\n\r\nSpicy Grilled Quesadillas\r\n8 flour tortillas (8 inch)\r\n2 cups shredded cheese\r\n1 jar (16 oz.) Pace Chunky Salsa\r\n1 cup diced, cooked chicken\r\n4 medium green onion, chopped fine\r\nVegetable oil\r\n1 container sour cream\r\nTop each of 4 tortillas with:\r\n1\/2 cup cheese\r\n1\/4 cup chicken\r\n2 Tbsp. green onion\r\nBrush the edges of the tortillas with water.\r\nTop with remaining tortillas and press the edges to seal.\r\nLightly oil the grill rack and heat the grill to medium.\r\nBrush the tops of the quesadillas with oil and place them oil side down on the grill rack.\r\nBrush the other side with oil.\r\nGrill for 5 minutes or until the cheese melts.\r\nTurn over once during grilling.\r\nRemove from grill and let stand 2 minutes.\r\nCut into wedges and serve with salsa and sour cream.