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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 quesadillas (8 wedges each)

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 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 lightly browned on both sides and cheese begins to melt. Cut into eight wedges.
Nutrition Facts
2 each: 179 calories, 7g fat (2g saturated fat), 32mg cholesterol, 388mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.
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