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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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. 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:
1. 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.
2. 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. Yield: 4 quesadillas (8 wedges each).
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