Chicken and Wild Rice Quesadillas
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Barbara Mattaliano, Goose Valley Wild Rice
Craving Tex Mex with a delicious healthy twist? Try this recipe made with multigrain tortillas and reduced fat sour cream. We like to use a grill press while cooking the tortillas to seal them together, but placing a heavy pan on top of the tortillas as they cook presses them just as well.
ingredients
4 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
Salt and pepper for seasoning
2 cups shredded cooked chicken
1 cup wild rice, cooked
1 cup Monterey Jack cheese, shredded
6 multigrain tortillas
Reduced fat sour cream
Salsa
Lime wedges
Cilantro for garnish
Instructions
1. Cook onion and garlic in 2 tbsp olive oil over medium heat until tender and fragrant. Season with salt and pepper.
2. In a large bowl, mix together chicken, rice, onion mixture, and cheese.
3. Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of the tortilla, then fold over and press firmly on the seam. Assemble additional tortillas.
4. Heat remaining oil in a large skillet over high heat, then reduce to medium and cook quesadillas, 1 or 2 at a time, depending on how large your pan is. Cook until the cheese is melted and the tortilla is golden brown, about 2 minutes per side.
5. Transfer to cutting board and cut in half. Serve with sour cream, salsa, and lime wedges. Garnish with cilantro.
For more delicious wild rice recipes, visit Goose Valley Wild Rice.
makes:
6 servings
serving size:
2 quesadilla halves
