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Turkey Quesadillas

Turkey Quesadillas
Loaded with garden-fresh vegetables, this Mexican specialty is sure to be popular with the whole family. Plus, it's a snap to prepare on a busy weeknight.
16 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 pound lean ground turkey
  • 1 cup chopped red onion
  • 1 to 2 garlic cloves, minced
  • 2 cups julienned zucchini
  • 1 cup salsa
  • 1 cup frozen corn
  • 1 cup julienned sweet red pepper
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 8 flour tortillas (8 inches)
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

Directions

  • In a large nonstick skillet, cook the turkey, onion and garlic over
  • medium heat until meat is no longer pink; drain. Add zucchini,
  • salsa, corn, red pepper and chilies. Reduce heat; cover and simmer
  • until vegetables are tender. Stir in seasonings.
  • For each quesadilla, place one tortilla in an ungreased nonstick
  • skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling,
  • then sprinkle with another 1/4 cup cheese. Cover with another
  • tortilla. Cook over medium heat, carefully turning once, until
© Taste of Home 2012

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Turkey Quesadillas (continued)

Directions (continued)

  • lightly browned on both sides and cheese begins to melt. Cut into
  • eight wedges. Yield: 4 quesadillas (8 wedges each).
Nutrition Facts: One serving (2 wedges) equals 349 calories, 13 g fat (5 g saturated fat), 55 mg cholesterol, 771 mg sodium, 37 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012