Chicken and Wild Rice Quesadillas

Cook onion and garlic in 2 tbsp olive oil over medium heat until tender and fragrant. Season with salt and pepper.
In a large bowl, mix together chicken, rice, onion mixture, and cheese.
Put 1 tortilla on a cutting board and spread ½ cup chicken mixture over half of the tortilla, then fold over and press ﬁrmly on the seam. Assemble additional tortillas.
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.
Transfer to cutting board and cut in half. Serve with sour cream, salsa, and lime wedges. Garnish with cilantro.

Grain:

Wild Rice [1]

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 shredded pepper-jack cheese

6 multigrain tortillas

Reduced fat sour cream

Salsa

Lime wedges

Cilantro for garnish

Active time:

30 minutes

Yield:

6 servings

Nutrition:

Calories: 430 , Total Fat: 22 g, (Saturated Fat: 6 g), Sodium: 480 mg, Carbohydrate: 32 g, Fiber: 3 g, Protein: 25 g.

Author:

Barbara Mattaliano, Goose Valley Wild Rice. For more delicious wild rice recipes, visit Goose Valley Wild Rice [2].

Recipe tags:

Quick & Easy

Course:

Main dishes

Meal:

Lunch

Rating:

Description:

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. A great way to use leftover wild rice from last night’s dinner.

Serving Size:

1 quesadilla