Makes 6 servings
|Nonstick cooking spray|
|1/2||pound 93% lean ground turkey|
|1/4||cup chopped onion|
|1/4||cup chopped green bell pepper|
|1/2||cup chunky salsa|
|3/4||cup (3 ounces) shredded reduced-fat sharp Cheddar cheese|
|12||(6-inch) corn tortillas|
- Spray medium nonstick skillet with cooking spray. Heat over medium heat. Add turkey, stirring to break up meat; cook until no longer pink. Add onion and bell pepper. Cook until meat begins to brown and vegetables are crisp-tender. Stir in salsa; heat through.
- Heat another medium nonstick skillet over medium heat. Sprinkle 1 tortilla with 1 tablespoon cheese. Top with 1/3 cup turkey mixture; sprinkle with 1 tablespoon cheese. Place another tortilla on top of cheese, pressing slightly. Spray top tortilla with cooking spray.
- Place quesadilla, coated side down, in heated skillet. Cook 3 minutes. Spray top of tortilla with cooking spray. Carefully flip quesadilla over; cook 3 minutes. Cool slightly; cut into 4 wedges. Repeat with remaining ingredients.
|Serving Size:||4 quesadilla wedges|
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||29 %|
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