- 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.
Teaser Image:
GV WRquesadillas.jpg
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
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 .
Show on WGC.org?:
Show on WGC.org?
Diet:
Latin American Heritage Diet