Chicken & Wild Rice Quesadillas

Deborah Puette, Lilburn, GA
2014 wild rice recipe contest finalist

    3/4 tsp ground Mexican seasoning
    1/2 lb Gold’n Plump® Extra Tender Boneless Skinless Chicken Breast Tenders, cut in bite-size pieces
    1 tbsp canola oil
    1 pkg (12 oz) frozen Green Giant® Steamers Niblets® Corn, prepared as directed on pkg
    1 pkg (9 oz) frozen Green Giant® Steamers Chopped Spinach, prepared as directed on pkg, squeezed to remove moisture
    1/2 cup diced red pepper
    1/2 cup diced red onion
    1 tsp minced garlic
    1 cup cooked wild rice
    8 6" flour tortillas
    1 cup Sargento® Fine Cut Shredded 4 Cheese Mexican
    1/2 cup sour cream
    1/2 cup salsa

In large skillet, season chicken with Mexican seasoning; cook in oil. Add corn, spinach, red pepper, onion, garlic, and wild rice; heat through. Divide mixture on 4 tortillas, sprinkle with cheese; top with remaining tortillas. In another large skillet, cook each quesadilla 3-4 minutes on each side. Top with sour cream and salsa.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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