Average: 1 (1 vote)
Active time
30 minutes
Total time
30 minutes
6 servings
Serving Size
1 quesadilla

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


Lime wedges

Cilantro for garnish

  1. Cook onion and garlic in 2 tbsp olive oil over medium heat until tender and fragrant. Season with salt and pepper.
  2. In a large bowl, mix together chicken, rice, onion mixture, and cheese.
  3. 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.
  4. 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.
  5. Transfer to cutting board and cut in half. Serve with sour cream, salsa, and lime wedges. Garnish with cilantro.


Barbara Mattaliano, Goose Valley Wild Rice. For more delicious wild rice recipes, visit Goose Valley Wild Rice.


Calories: 430
Total Fat: 22 g
(Saturated Fat: 6 g)
Sodium: 480 mg
Carbohydrate: 32 g
Fiber: 3 g
Protein: 25 g.

Yield: 6 servings

Serving Size: 1 quesadilla

How'd it Taste?

Michael Kenney
This is identified as vegetarian but it has chicken in it.
Apologies! Not sure how that happened, but we have fixed it.

Review this Recipe