Heat oven to 375 F. Spray large cookie sheet with nonstick cooking spray. In medium saucepan, bring 1 1/2 cups water to a boil. Stir in rice; remove from heat. Cover; let stand 5 minutes.

Stir in chicken and dip. Cook over medium-high heat for 2 to 3 minutes or until hot, stirring constantly. Cover to keep warm.

In another medium saucepan, combine beans, taco seasoning mix and 2/3 cup water. Bring to a boil over medium-high heat, stirring frequently. Stir in raisins. Cover to keep warm.

Place 2 tortillas on spray-coated cookie sheet. Spoon generous 1 cup rice mixture onto each tortilla; spread to edges. Top each with second tortilla and 1 1/2 cups bean mixture, spreading to edges. Repeat with third tortilla and remaining rice mixture. Top each with fourth tortilla and 1/2 cup cheese, sprinkling cheese to edges of tortillas.

Bake at 375 F. for 7 to 8 minutes or until cheese is melted and filling is hot. To serve, cut each quesadilla into 4 wedges. Garnish with sour cream, onions, tomatoes and tortilla chips.

8 servings