Quick Turkey Quesadillas Recipe
Ingredients
| Flour tortillas | 2 | |
| Vegetable oil | 2 Teaspoon | |
| 1 cup seeded and minced green bell pepper | ||
| 1/2 cup minced red onion | ||
| Ground cumin | 1 Teaspoon | |
| 1 cup canned, low-sodium whole tomatoes, drained and chopped | ||
| Turkey breast | 1/2 Cup (16 tbs) | |
| Cilantro | 2 Tablespoon, chopped | |
| Salt | 1/8 Teaspoon | |
| Ground pepper | 1 To taste | |
| Monterey jack cheese | 1 1/2 Ounce, shredded | |
Directions
1. Preheat the oven to 350°F. Spray a small baking sheet with nonstick spray.
2. Wrap the tortillas in foil; bake until softened, 8-10 minutes. Remove tortillas from oven; increase oven temperature to 375°F.
3. Meanwhile, heat a large nonstick skillet over medium heat. Swirl in the oil, then add the bell pepper and onion. Cook, stirring occasionally, until the vegetables are softened, 3-4 minutes. Add the cumin; cook, stirring constantly, 1 minute. Add the tomatoes, turkey, cilantro, salt, and pepper; cook, stirring occasionally, 3 minutes longer. Remove the skillet from the heat.
4. Unwrap the tortillas and place on the prepared baking sheet. Top with the turkey mixture; sprinkle with the cheese. Bake until the cheese is melted.
2. Wrap the tortillas in foil; bake until softened, 8-10 minutes. Remove tortillas from oven; increase oven temperature to 375°F.
3. Meanwhile, heat a large nonstick skillet over medium heat. Swirl in the oil, then add the bell pepper and onion. Cook, stirring occasionally, until the vegetables are softened, 3-4 minutes. Add the cumin; cook, stirring constantly, 1 minute. Add the tomatoes, turkey, cilantro, salt, and pepper; cook, stirring occasionally, 3 minutes longer. Remove the skillet from the heat.
4. Unwrap the tortillas and place on the prepared baking sheet. Top with the turkey mixture; sprinkle with the cheese. Bake until the cheese is melted.
Chef
