Italian Wild Rice Quesadillas

Jeanne Holt, Mendota Heights, MN
2016 wild rice recipe contest finalist

4 oz Crystal Farms® Wisconsin Original Cream Cheese, softened
1/3 cup jarred basil pesto
1/3 cup chopped oil-packed sun-dried tomatoes
1/2 tsp red pepper flakes
1 box (9 oz) frozen Green Giant® Steamers Chopped Spinach, thawed and squeezed to remove moisture
1 cup cooked wild rice
2 cups Crystal Farms® Finely Shredded 6 Cheese Italian, divided
8 (9") flour tortillas
1 Gold'n Plump® Deli Fresh Rotisserie Chicken, Original Flavor, shredded
4 oz thinly sliced prosciutto ham, cut into thin strips
2 tbsp canola oil
2 cups jarred marinara sauce, warmed

In medium bowl, stir first 4 ingredients until mixed. Stir in spinach, wild rice, and 2/3 cup shredded cheese. Top 4 tortillas with wild rice mixture; spread evenly to within 1/4" of edges. Top with chicken and prosciutto. Sprinkle with remaining shredded cheese; top with remaining tortillas. Heat large, non-stick skillet over medium heat; brush with oil. Place quesadillas in skillet; brush tops with oil. Cook 4 minutes on each side until heated through. Keep warm in a 200°F oven. Cut into wedges. Serve with marinara.

Recipe compliments of the Minnesota Cultivated Wild Rice Council