INGREDIENTS
4 tbsp. olive oil
1 onion, chopped
1 garlic clove, minced
Salt and pepper to season
2 c. shredded cooked chicken
1 c. Goose Valley wild rice, cooked
1 c. Monterey Jack cheese, shredded
6 multigrain tortillas
PREPARATION
Cook onion and garlic in 2 tbsp. oil over med. heat until tender. Season with salt and pepper. In a large bowl, mix together chicken, rice, onion mixture, and cheese. Put one tortilla on a cutting board and spread ½ c. chicken mixture over half of the tortilla, fold over, and press firmly on the seam. Assemble additional tortillas. Heat remaining oil in large skillet over and cook quesadillas, 1 or 2 at a time. Cook until cheese is melted, and tortilla is golden brown, about 2 min. per side. Transfer to a cutting board and cut in half. Serve with sour cream, salsa, and lime wedges. Garnish with cilantro.