1 cup Sargento® Fine Cut Shredded 4 Cheese Mexican
1/2 cup sour cream
1/2 cup salsa
Directions
In large skillet, season chicken with Mexican seasoning; cook in oil
Add corn, spinach, red pepper, onion, garlic, and wild rice; heat through.
Divide mixture on 4 tortillas, sprinkle with cheese; top with remaining tortillas. In another large skillet, cook each quesadilla 3-4 minutes on each side.