I brought this for lunch today, and because I like it so much, it will be my lunch for the next two days too!  I found this recipe from Fitness Magazine. I assembled it at work and put it in the toaster oven.  I think if you were to make it, then refrigerate it and heat it up the next day, it may be too soft. 

3 servings

Start to Finish: 20 minutes

Ingredients

• 1 1/2  cups cooked wild rice
• 1  cup shredded asadero, queso quesadilla, or Monterey Jack cheese (4 ounces)
• 2  to 3 tablespoons salsa
• 1  to 2 tablespoons snipped fresh cilantro
• 4  7- or 8-inch flour tortillas
• 1  cup chopped assorted fresh vegetables such as sweet pepper, carrots, zucchini, onion, and/or broccoli
•   Salsa

Directions

In a medium bowl stir together cooked wild rice, cheese, the 2 to 3 tablespoons salsa, and cilantro.
Place a tortilla in a large nonstick skillet or on a griddle. Top with half of the rice mixture and half of the vegetables. Top with another tortilla. Cook over medium heat about 2 minutes or until cheese is almost melted. Carefully turn tortilla over and cook for 1 to 2 minutes more or until rice mixture is heated through. Remove quesadilla from skillet; repeat with remaining ingredients.
To serve, cut each quesadilla into 6 triangles. Serve with additional salsa.

Nutrition Facts

Nutrition facts per serving:

• Servings Per Recipe 3 servings
• Calories 360
• Total Fat (g) 15
• Saturated Fat (g) 8
• Cholesterol (mg) 34
• Carbohydrate (g) 41
• Fiber (g) 3
• Protein (g) 16
• Vitamin A (DV%) 48
• Vitamin C (DV%) 41