GROUND TURKEY QUESADILLA RECIPE RECIPES
TURKEY QUESADILLAS RECIPE: HOW TO MAKE IT
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.
Provided by Taste of Home
Categories Appetizers Dinner
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 quesadillas (8 wedges each).
Number Of Ingredients 15
Steps:
- 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 : Calories 179 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 388mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 starch
TURKEY QUESADILLAS RECIPE - FOOD.COM
Instead of sandwiches again, try this quick and easy way to use up that left over turkey. This could be done with left over beef, pork, lamb or chicken
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle four tortillas with turkey, cheese, green onion and chilies.
- Drizzle salsa over top.
- Cover with other tortillia.
- Microwave on high for 1-2 minutes each until cheese is melted and turkey heated.
- Serve with extra salsa, extra cheese, sour cream, tomato, guacamole etc.
Nutrition Facts : Calories 740.4, FatContent 34.4, SaturatedFatContent 16, CholesterolContent 117.2, SodiumContent 1511, CarbohydrateContent 64.5, FiberContent 5.3, SugarContent 5.2, ProteinContent 42.2
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