Turkey And Roasted Pepper Quesadillas Recipes

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THANKSGIVING QUESADILLA



Thanksgiving Quesadilla image

Turkey and cranberry quesadillas. You can use any cheese in place of the Cheddar cheese, if desired. To flip the quesadilla, place a plate over the skillet and turn the skillet over; slide quesadilla back into skillet!

Provided by Gevans

Categories     100+ Everyday Cooking Recipes

Time 15m

Yield 6

Number Of Ingredients 7

2 flour tortillas
½ cup shredded Cheddar cheese
¼ pound shredded cooked turkey meat
2 tablespoons cranberry sauce
½ jalapeno pepper, seeded and minced
1 green onion, sliced
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeno pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.
  • Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 11.6 g, Cholesterol 26.4 mg, Fat 5.9 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 165.1 mg, Sugar 2.2 g

TURKEY QUESADILLAS



Turkey Quesadillas image

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

Time 20m

Yield 4 quesadillas (8 wedges each).

Number Of Ingredients 15

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

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, Fat 7g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 388mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

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