Turkey and Roasted Pepper Quesadillas
YIELD Makes 4 servings
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You don't have to go to a Mexican eatery to satisfy your hunger for Mexican cuisine. These low fat, homemade quesadillas are dripping with stringy cheese and so easy to prepare.
INGREDIENTS
| Nonstick cooking spray | |
| 8 | (6-inch) corn tortillas |
| 1 | jar (7-1/4 ounces) roasted red peppers, drained and diced |
| 4 | ounces diced cooked turkey breast |
| 1 | cup (4 ounces) shredded part-skim mozzarella cheese |
| 1/2 | cup chopped fresh cilantro |
| 1/2 | cup salsa (optional) |
PREPARATION:
- Spray small nonstick skillet with cooking spray; heat over medium heat until hot. Brush 1 tortilla lightly on both sides with water. Heat in skillet 1 minute on each side or until hot.
- Layer 1/4 of the diced peppers, turkey, cheese and cilantro on tortilla. Top with second tortilla; press lightly. Brush top of tortilla with water. Flip quesadilla to heat second side. Cook 3 minutes or until ingredients are heated through. Remove from heat. Repeat with remaining tortillas.
- Cut quesadillas into halves. Serve with salsa, if desired.
| Serving Size: | 1 quesadilla (2 halves) |
| Sodium | 763 mg |
| Protein | 20 g |
| Fiber | 1 g |
| Carbohydrate | 30 g |
| Cholesterol | 40 mg |
| Saturated Fat | 3 g |
| Total Fat | 6 g |
| Calories from Fat | 21 % |
| Calories | 254 |
| Meat | 2 |
| Vegetable | 1 |
| Starch | 1-1/2 |
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