Peppered Turkey-Corn Quesadillas with Tomato Salsa
For the Quesadillas:
1 can (10 ounces) turkey or white meat chicken in water, drained
1 can (8 3/4 ounces) corn, drained
1/2 teaspoon chili powder
4 (6-inch) flour tortillas
1/2 cup (2 ounces) shredded Monterey Jack cheese
Vegetable oil cooking spray
For the Salsa:
1 cup canned, diced, no-salt-added tomatoes, drained
1 jalapeño pepper, diced
1/4 cup chopped fresh cilantro
1 green onion, chopped
1 tablespoon fresh lime juice
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
Pairs Well With
Give your taste buds a little kick. Topped with a dollop of zesty, homemade tomato salsa and stuffed with protein-rich canned turkey, Monterey Jack cheese and canned corn, this Mexican style toasted cheese sandwich is a scrumptious handheld meal.