The Rural Health Initiative’s 12th Annual Wine & Cheese Tasting fundraiser on Friday, February 12, 2016 at the Main Event in Cecil provides an evening full of fun, featuring a tasty variety of wine, cheese, light snacks, and activities. There’s something for everyone.

The Shawano Area Dairy Promotions selects a featured item to prepare and serve for attendees.

This year, the featured item…..

QuesMini_Sombreroadilla Bites

Three tasty options to pick from:


Best Chicken Quesadilla

by Chow Food Team

Ingredient List

  1. 1 cup shredded Monterey Jack cheese
  2. 1 cup shredded Sharp Cheddar cheese
  3. 4 (10”) flour tortillas
  4. 1 ½ cup shredded cooked chicken
  5. 2 Tablespoons coarsely chopped fresh cilantro
  6. Salsa (optional)
  7. Sour Cream (optional)


  1. Combine the cheeses in medium bowl.
  2. Heat large frying pan/griddle over medium heat, place tortilla in pan and sprinkle with ½ of the chicken, ½ cilantro, ½ of the cheese mix. Top with a 2nd tortilla and cook until the underside of the bottom tortilla is golden brown, about 3 minutes.  Using spatula, carefully flip and cook the underside until golden brown, about 2-3 minutes more.
  3. Slide the quesadilla onto a cutting board and cut into wedges. Serve topped with salsa and sour cream if desired.

Makes 2 (10 inch) quesadillas


Confetti Quesadilla

Ingredient List for Cilantro – Yogurt Dip

  1. 1 cup plain Greek yogurt
  2. ¼ cup finely chopped fresh cilantro
  3. ½ teaspoon ground cumin


Stir together yogurt, cilantro and cumin in small bowl; set aside.


Ingredient List for Quesadillas

  1. 1 (10 ounce) package 6 inch soft corn tortillas
  2. 2 cups shredded Colby Jack cheese
  3. ½ cup corn kernels
  4. ½ cup black beans
  5. ½ cup coarsely chopped fresh cilantro
  6. 1 red bell pepper, finely chopped (1 cup)
  7. 1 jalapeno pepper, seeded and finely chopped


  1. Lay 6 tortillas on work surface. Divide the cheese, corn, beans, cilantro, and peppers among the tortillas. Cover each with a second tortilla.
  2. Spray griddle with non – stick cooking spray. Cook over medium heat, 2-3 minutes each side.
  3. Cut quesadilla into wedges, serve with a dollop of the cilantro-yogurt dip.

Spinach Quesadilla

by Taste of Home

Ingredient List

  1. 4 cups fresh baby spinach
  2. 4 green onions, chopped
  3. 1 small tomato, chopped
  4. 2 Tablespoons lemon juice
  5. 1 teaspoon ground cumin
  6. ¼ teaspoon garlic powder
  7. 1 cup shredded Monterey Jack cheese or Mexican cheese blend
  8. ¼ cup Ricotta cheese
  9. 6 flour tortillas (6inch)
  10. ¼ sour cream


  1. Place the 1st six ingredients in large non-stick skillet; cook and stir over medium heat until spinach is wilted. Remove from pan, stir in cheese.
  2. Place 3 tortillas on griddle, top with 1/3 mixture and top with 3 remaining tortillas. Cook over medium heat, 1-2 minutes on each side or until golden brown.  Cut into wedges, serve with sour cream.

Makes 3 (6 inch) quesadillas.