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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council