Wild Rice and Butternut Squash Quesadillas

Wild Rice and Butternut Squash Quesadillas
Recipe Date:
April 26, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 6-8 whole wheat tortillas
  • 1/2 cup wild rice
  • 2 cups grated butternut squash
  • 1/4 cup chopped cilantro
  • 2 green onions, green parts only
  • salt and pepper to taste
  • olive oil
  • 8 ozs Manchego cheese, shredded

Wild Rice Quesadillas with ChardonnayCombine rice and 2 cups water in medium saucepan. Bring to a boil. Cover and simmer about 55 minutes until almost all water is absorbed and rice is tender. Add grated squash and cook 10 minutes more. Remove from heat. Add onion and cilantro, salt to taste.    


In medium frypan, heat 1 tsp oil- add one tortilla.  Top with 1/4-1/3 cup of rice mixture. Top with 1/3 of cheese then another tortilla. Cook until browned then flip and cook other side until browned.  


Cut each quesadilla into 8 wedges and serve immediately.