Peppered Turkey-Corn Quesadillas With Tomato Salsa
Ready In: 35 mins
Serves: 4
Yields: 4
Ingredients
For the Quesadillas
- 1 (10 ounce) can turkey or 1 (10 ounce) can white meat chicken in water, drained
- 1 (8 3/4ounce) can corn, drained
- 1⁄2 teaspoon chili powder
- 4 (6 inch) flour tortillas
- 1⁄2 cup shredded monterey jack cheese
- vegetable oil cooking spray
For the Salsa
- 1 cup tomatoes (canned, diced, no-salt-added, drained)
- 1 jalapeno pepper, diced
- 1⁄4 cup chopped fresh cilantro
- 1 green onion, chopped
- 1 tablespoon fresh lime juice
Directions
- Preparation:
- Heat oven to 375°F.
- For the quesadillas: In a medium bowl combine turkey, corn and chili powder. Layer half of each tortilla with turkey mixture, then with cheese. Fold other half of each tortilla over top to cover filling.
- Spray both sides of folded tortilla with vegetable oil spray. Place on ungreased baking sheets.
- Bake for 15 to 20 minutes, or until cheese is melted and tortillas are crisp and slightly browned. Cool 5 minutes.
- For the salsa: In a medium bowl mix tomatoes, jalapeño pepper, cilantro, green onion and lime juice. Set aside.
- To serve, cut each quesadilla in thirds. Serve tomato mixture (salsa) with quesadillas.
- Nutritional Information Per Serving: Calories 450; Total fat 18g; Saturated fat 7g; Cholesterol 75mg; Sodium 860mg; Carbohydrate 40g; Fiber 4g; Protein 30g; Vitamin A 15%DV*; Vitamin C 25%DV; Calcium 30%DV; Iron 20%DV; Folate 16%DV; Potassium 8%D.
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