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Grilled Turkey and Spinach Quesadillas Recipe

You don't need leftover turkey to make these Spicy Grilled Turkey and Spinach Quesadillas for lunch or dinner. Stop by your supermarket and buy a 2 or 3 inch hunk instead of slices.

INGREDIENTS

4 tortillas
1 cup cooked and cubed turkey
2 cups shredded fresh spinach (buy in package, found in salad section)
1 cup shredded cheddar cheese
2 tspn Cumin
1-1/2 tspn chili Powder
1 cup sour cream
1 small can diced green chiles
2 tspn fresh lime juice
1 tspn cilantro
Vegetable oil
1 jar of salsa, heat intensity is up to you

DIRECTIONS

Place turkey in bowl and add shredded cheese, cumin, chili powder, 1/2 cup sour cream, chiles, lime juice and cilantro. Mix well. Divide in half.

Spread 1/2 mixture over one tortilla, spread to edge. Sprinkle 1 cup of add shredded spinach over mixture. Cover with a second tortilla. Do the same with the two remaining tortillas.

Add a little vegetable oil to saute pan and allow to heat oil warm over medium-low heat. Place tortilla in pan, cheese side down, and cook over heat until the cheese mixture is thoroughly melted and tortilla is lightly browned. Top the filled tortilla with a small weight when cooking. See below*. Repeat the same procedure with second side and the remaining torilla's. Cut each quesadilla into 4 wedges. Spoon salsa over quesadillas. Serve sour cream on the side or spoon it on top of the salsa. Nice with yellow rice and an easy salad of sliced tomatoes and avocado. Squeeze lime juice over the tomatoes and avocado for flavor and to keep the avocado from changing color. Spinkle salt and pepper as desired.

Serves 2 to 4.

Hint

* Place weight on tortilla. Use a small pot or heat plate or bowl.
* Goya brand makes a tasty yellow rice mix. Just follow the easy directions on the package.

Recommended: Use It Up Cookbook: Creative Recipes for the Frugal Cook

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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