Turkey Quesadillas
Add a dash of Mexico to your Thanksgiving leftovers with this fast and easy dish.
Ingredients
1 pound lean ground turkey
1 cup chopped red onion
1–2 garlic cloves, minced
2 cups julienned zucchini
1 cup salsa
1 cup frozen corn
1 cup julienned sweet red peppers
1 can (4 oz) chopped green chilies
2 tablespoons minced fresh cilantro
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon cayenne pepper
8 flour tortillas (8 inches)
2 cups (8 oz) shredded reduced-fat Mexican-blend cheese
Preparation
1. In a nonstick skillet, cook turkey, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add zucchini, salsa, corn, red peppers and chilies.
3. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings.
4. For each quesadilla, place one tortilla in an ungreased nonstick skillet.
5. Sprinkle with ¼ cup cheese. Top with ½ cup filling, then another ¼ cup cheese. Cover with another tortilla.
6. Cook over medium heat, turning once, until light brown on both sides and cheese begins to melt. Cut into 8 wedges.
Yields 4 quesadillas
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