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Italian Wild Rice Quesadillas

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

4 ounces cream cheese, softened

1/3 cup jarred basil pesto

1/3 cup chopped oil-packed sun-dried tomatoes

1/2 teaspoon red pepper flakes

1 box (9 ounces) frozen chopped spinach, thawed and squeezed to remove moisture

1 cup cooked wild rice

2 cups finely shredded Italian cheese, divided

8 (9-inch) flour tortillas

1 Gold’n Plump® Deli Fresh Rotisserie Chicken- Original Flavor, shredded

4 ounces thinly sliced prosciutto ham, cut into thin strips

2 tablespoons canola oil

2 cups jarred marinara sauce, warmed 

Instructions 

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-inch 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. 

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      1,340
    • Calories from Fat 
      52%
    • Total Fat 
      78g
    • Saturated Fat 
      28g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      92g
    • Protein 
      70g
    • Sugars 
      18g
    • Cholesterol 
      255mg
    • Dietary Fiber 
      10g
    • Sodium 
      3,380mg
  • DAILY VALUE
    • Vitamin A 
      145%
    • Vitamin C 
      56%
    • Calcium 
      79%
    • Iron 
      58%
  • DIETARY EXCHANGES
    • Starch/Bread 
      5
    • Other Carbohydrates 
      0.5
    • Fat 
      7.5
    • Vegetable 
      2
    • Med-Fat Protein 
      7
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method