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Peppered Turkey-Corn Quesadillas with Tomato Salsa |
Courtesy of www.Mealtime.orgReciMeals are designed to be complete meals that need only be accompanied by a beverage, and sometimes a side salad or slice of bread. A ReciMeal provides significant amounts of at least three of the five MyPyramid food groups: about 1/2 cup of fruits, 1/2 cup of vegetables, 1 ounce equivalent of grain foods, 2 ounces or the equivalent of lean meat or beans or 1 cup or the equivalent of milk per recipe serving. A quesadilla is a toasted cheese sandwich, Mexican style, which can be filled with nearly anything. This one is filled with protein-rich canned turkey, Monterey Jack cheese, as well as corn, and topped with an easy to make tomato salsa. Ingredients: 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 Preparation Time: Approximately 15 minutes Cooking Time: Approximately 15 to 20 minutes Preparation: 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. Servings: 4 Nutrition Information Per Serving: Calories 330; Total fat 12g; Saturated fat 4.5g; Cholesterol 60mg; Sodium 840mg; Carbohydrate 29g; Fiber 3g; Protein 25g; Vitamin A 10%DV*; Vitamin C 25%DV; Calcium 15%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 3/4 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group; 1/3 cup Milk Group **Daily Value |
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Create My Own Soup 
