Labadie Recipe Database

Name Turkey and Corn Quesadillas Number of People 4 List of Ingredients 4 (7-inch) whole-wheat tortillas 1 cup shredded reduced-fat cheddar cheese 1 cup shredded, cooked turkey breast 8 3/4 oz. can corn kernels, drained 7 oz. jar roasted red pepper, drained and chopped 4 T. chopped fresh cilantro 1/4 cup fat-free sour cream 1/4 cup prepared salsa Description Top half of each tortilla with 1/4 cup cheddar, 1/4 cup turkey, one-fourth of the corn, one-fourth of the roasted peppers and 1 T. cilantro.  Fold the untilled tortilla half over the filling, lightly pressing down. Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add 2 of the quesadillas and cook until the tortillas are crisp and the cheese begins to melt, about 1 1/2 minutes on each side.  Repeat with the remaining 2 quesadillas. Cut each quesadilla in half and transfer to a platter.  Serve with sour cream and salsa. Time 20 minutes Difficulty (1-5) 1 Notes Per serving (1 quesadilla, 1 T. sour cream and 1 T. salsa):  224 calories, 4 g fat, 2 g satureated fat, 0 g trans fat, 36 mg cholesterol, 893 mg sodium, 28 g carbohydrates, 4 g fiber, 22 g protein, 243 mg calcium. Points: 4 Use a griddle instead of a skillet and you can cook all the quesadillas at the same time. Image