Chicken & Wild Rice Quesadillas
Deborah Puette, Lilburn, GA
2014 Wild Rice Recipe Contest Finalist
- 3/4 tsp ground Mexican seasoning
½ 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 corn, thawed
1 pkg (9 oz) frozen chopped spinach, thawed and drained
½ cup each, diced: red bell pepper and red onion
1 tsp minced garlic
1 cup cooked wild rice
8 6" flour tortillas
1 cup finely shredded Mexican cheese
½ cup sour cream
½ 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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council